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tried and tested cheese muffin recipe

Posted by Sunday 
tried and tested cheese muffin recipe
February 29, 2016 11:15AM
One thing I do not seem to have in my stacks and stacks of recipe books is a good savoury muffin recipe. I have plenty of them but none that seem to have the right texture. Most of them seem too solid somehow.
If anyone is happy to share their favourite cheese/savoury muffin recipes I'd love to try them out smiling smiley
Re: tried and tested cheese muffin recipe
February 29, 2016 08:46PM
Sunday, try using your usual recipes but, for a lighter texture, use buttermilk to mix, instead of milk.

Regards,

Barbara Anne



Edited 1 time(s). Last edit at 02/29/2016 08:49PM by Barbara Anne.
Re: tried and tested cheese muffin recipe
February 29, 2016 08:56PM
Hi Sunday - I have PMd you the recipe I make.
Re: tried and tested cheese muffin recipe
February 29, 2016 10:47PM
This recipe was my go-to when I used to bake. The results are very moist and tasty.

Bacon & Vege Muffins

24 mini/12 med.

4 rashers of bacon (about 120g)
75g butter
2 eggs
1 c. milk/yoghurt/buttermilk
2 c. white flour
4 tsp baking powder
½ tsp salt
2 tsp sugar
pinch cayenne
1 c. grated cheese – feta, gruyere, gouda
4 spring onions chopped
1 c. grated carrot
1 c. grated zucchini
½ c. chopped parsley (or marjoram)

Set oven to 200º C. Grease muffin tins very well.
Fry bacon until crisp, reserve fat, chop finely.
Melt butter and mix with bacon, fat, eggs & milk. Add cheese & veges.
Sift flour, b.p., salt, sugar & cayenne.
Mix all together until only just combined.

Bake 15 min.

Will freeze well.
Re: tried and tested cheese muffin recipe
March 01, 2016 12:12AM
Cheese Bacon and Courgette Muffins

1 onion, finely chopped
1 courgette, grated
3 rashers bacon, chopped
2 cups plain flour
3 teaspoons baking powder
2 cups grated tasty cheese
50g butter, melted
1 cup milk
1 egg, beaten


Preheat the oven to 200 C and grease a 12 cup muffin tin.
Heat a film of oil in a small frying pan and gently cook onion, bacon and courgette.

Sift baking mix and baking powder into a bowl with a pinch of salt and mix in grated cheese, onion, bacon and courgette.

Make a well in the centre and pour in combined egg, milk and butter. Gently stir until just mixed.

Spoon mixture into muffin cups and bake for 12-15 minutes until golden and springy on top.
Allow to cool a few mintues in the tin before removing.

Delicious served warm with butter!
Re: tried and tested cheese muffin recipe
March 01, 2016 04:34AM
Thanks everyone! I might have to do a bit of recipe testing next week - I'm sure there will be plenty of takers for the excess smiling smiley

Lisa
Re: tried and tested cheese muffin recipe
March 03, 2016 01:10AM
Hi Sunday,

This is a recipe I make often

Cheesy Muffins
Makes 12 regular sized muffins
2 cups grated cheese
2 cups self raising flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1 egg
A pinch of curry powder or cayenne pepper

Turn the oven on to fan 210 degrees C
Mix flour, cheese sugar, salt and curry/cayenne into a bowl
Beat egg and add to the milk
Pour wet mixture into the dry and mix lightly with a fork.
TIP – MIX as little and lightly as possible and what ever you do, don’t beat!
Place into greased muffin trays
Bake for about 12 minutes or until golden
Eat with lots of butter or even JAM!
Delicious!!!
Re: tried and tested cheese muffin recipe
March 03, 2016 03:29AM
I make one similar to that which Ingrid has posted. I thought it was called Cheese Puffs. Whatever the name, they are delicious. I sometimes just spread something such as chutney, relish or pickle on them, mostly because of the cheese. Oh yes, and once in a while the lashings of butter, unless anyone is watching. winking smiley
Re: tried and tested cheese muffin recipe
March 03, 2016 04:12AM
Thanks for your recipe, TPANDAV! I'm having surgery soon and have been looking for something easy I can eat for lunch afterwards when I'm alone in the house and will have trouble doing much in the kitchen. This looks perfect with all the veges - I made a double batch, subbing wholemeal for white flour. I haven't tried them as I want to freeze them all, but they smell absolutely divine.
J1
Re: tried and tested cheese muffin recipe
March 06, 2016 03:29AM
I have a Pizza Muffin recipe that's moist and flavoursome, and stays that way after the first day too. It's based on one I found on everybody.co.nz (which no longer exists) years ago but I've added mushroom, capsicum and yoghurt to it, and altered other quantities, the method, etc.

Pizza Muffins

100g grated tasty (or Colby) cheese
1 smallish onion (approx. 100g unprepared weight), diced
4-6 (approx. 85g) button mushrooms, diced
1 red capsicum (approx. 210g unprepared weight), diced
approx 100g bacon, diced
1 tspn dried oregano
1½ cups (210g) plain flour
3 tspns baking powder
1 tbspn sugar
½ cup milk
1 pot (125g) Greek-style yoghurt
3 tbspns water
2 tbspns tomato paste
2 eggs, beaten

Put the cheese, onion, mushroom, capsicum, bacon and oregano into a bowl and stir to mix. Add flour, baking powder and sugar and stir to mix. Add milk, yoghurt, water, tomato paste and eggs and stir until combined nicely. Spoon into 12 muffin pans (greased, and with ideally a circle of baking paper lining the bottom). Fanbake 190°C for 15 minutes. Makes 12 muffins.



Edited 1 time(s). Last edit at 07/10/2016 06:37AM by J1.
Re: tried and tested cheese muffin recipe
March 07, 2016 09:41AM
Going to make a batch of these for school camp tomorrow night - I am going to work through all the recipes slowly - thanks again everyone
Re: tried and tested cheese muffin recipe
March 07, 2016 09:12PM
I know you asked for a muffin recipe but these cheese scones are divine!!! such a big hit when ever I make them and easy as well, It is a the ministry of food recipe.

Tips for scones
1 Heat the oven – it must be hot
2. Preheat the tray – put it in when you turn the oven on.
3. Add all the milk at once – it should be a wet rather than a dry mixture
4. Mix quickly by making slicing actions with a knife, just enough to bind together. Don’t over mix.
5. Touch the mixture as little as possible and get it into the oven asap after mixing the milk in.
Oh and one last thing, use a strong tasty cheddar for a truly delicious scone.

Cheese Scones
2 cups flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
pinch cayenne pepper (optional)
2 cups grated tasty cheese - mainland is the best
1 cup full-cream milk
I add dried mustard powder as well about 1/2 tsp.

Preheat oven to 220º C . Put the tray in to heat.
Sift flour, baking powder, salt, sugar and cayenne pepper into a bowl. Mix in cheese. Make a well in the centre.
Check you have a clear bench with flour on it, the oven is fully heated. You want the scones to go into the oven as soon as possible.
Add the milk, mix quickly with a knife. Turn out onto a floured bench and quickly shape into a 3 cm thick rectangle. Cut into 8 and put on to your floured, hot tray. Bake for 15-20 minutes. You’ll smell them as they get ready.

Delicious! If you don’t eat them all they freeze well.(apparently) To reheat put them into an oven for about 5 minutes.
Re: tried and tested cheese muffin recipe
March 08, 2016 09:37AM
I second that, Karen, those Ministry of Food cheese scones are fantastic. I made a couple of batches in November and just took the last pack of four out of the freezer the other day - once thawed they were as good as they were on the day they were made!
Re: tried and tested cheese muffin recipe
March 09, 2016 04:31AM
Cheesy Muffins
Makes 12 regular sized muffins
2 cups grated cheese
REALLY GOOD AND EASY
Just mix lightly - thats the key...

2 cups self raising flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1 egg
A pinch of curry powder or cayenne pepper
Turn the oven on to fan 210 degrees C
Mix flour, cheese sugar, salt and curry/cayenne into a bowl
Beat egg and add to the milk
Pour wet mixture into the dry and mix lightly with a fork.
TIP – MIX as little and lightly as possible and what ever you do, don’t beat!
Place into greased muffin trays
Bake for about 12 minutes or until golden
Eat with lots of butter or even JAM!
Delicious!!!

[foodopera.com]
Re: tried and tested cheese muffin recipe
March 09, 2016 11:05AM
Thanks for your scone recipe Karen, I'm looking forward to trying it. The recipe I use (Australian Woman's Weekly cookbook) only has 15g of butter, but these have none at all so I will be interested to see how they are, especially with such a great reputation. I've found my best scones are made with a dough so wet you practically have to use a spoon to get them on the tray.
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