4 Cheese and Spring Onion Muffins
Savory fluffy cakes packed with cheddar, Parmesan, chives, spring onion, and cream cheese.
500gms Self raising flour
1 tsp salt
1 tsp mustard powder
a good pinch of red chili flakes
a good pinch of coarsely ground black pepper
3 spring onions- both white and green parts, thinly sliced and chopped
1 Tb dried chives
150 gr cheddar cheese– finely grated
35 gr Parmesan cheese- finely grated
75 gr feta cheese– broken up into small chunks;
75 gr cream cheese, cut into small cubes
150 ml oil
275 ml buttermilk
125 ml milk
Preheat your oven to 180 and spray a 12 cup muffin pan, very well.
In your mixer, sieve, flour, salt, and mustard powder.
Add red chili flakes and black pepper and mix until combined.
Add Spring onion and all the cheeses and combine well. In another bowl, whisk together, oil, buttermilk, milk, and eggs, then add to flour mix.
Mix until just combined — don’t over-mix or you’ll have a tough and dense muffin.
I used a 75 ml ice cream scoop to spoon into the muffin tray cups.
Place a strip of red pepper over the top, then place in oven and bake for 25-30 mins or golden and skewer clean.
Recipe Credit: Rochelle Kearn
Prepared, tried and tested by Melanie Kramar
Muffins, by the dozens ready for you to try!