Tasty Cheese & Herb Muffins

Tasty Cheese & Herb Muffins

Picture this: It’s a radiant summer morning, with delicious savoury aromas wafting through the air. You welcome the day with mouth-watering cheese-and-herb muffins that are fresh out of the oven.

Every bite tastes like heaven and allows you to sink deeper into your comfy bed as you take a sip of your favourite coffee blend.

What You Need:

250 g Cake flour
10 ml Baking powder
2.5 ml Salt
2.5 ml Coarsely ground black pepper
40 g Cheddar cheese (grated)
3 X-large Eggs
105 ml Milk
50 ml Extra Virgin Olive oil
10 g Flat leaf parsley (finely chopped)
5 g Fresh thyme leaves
100 g Feta cheese (cubed or broken into small chunks)
50 g Cream cheese

How To Make Cheese & Herb Muffins:

  1. Preheat the oven to 180°C. If baking in an air fryer, you do not need to preheat.
  2. Spray a 12 space muffin pan with non-stick spray.
  3. Mix the flour, baking powder, cheddar cheese, salt and pepper together into a mixing bowl.
  4. Stir the eggs, milk, oil and herbs together in a separate bowl, then add to the dry ingredients and lightly mix until just combined.
  5. Half fill the muffin pan hollows with the mixture, then place some of the feta and cream cheese on top of the mixture.
  6. Cover with the remaining mixture.
  7. Place in the oven for 15-20 minutes or until a skewer/knife comes out clean. If baking in an air fryer, bake for 10-15 minutes at 180°C or 15-20 minutes at 160°C.
  8. Leave the muffins to cool in the tin for 5 minutes, then remove and cool on a wire rack for a few minutes before serving.

Special Notes:

  • This recipe makes about 12 large muffins.
  • Herb muffins can be served warm or cold.
  • Muffins can be frozen for later consumption.
  • Muffins can be baked in an air fryer.
  • Muffins can be baked in silicone cups.
  • You could change up the muffin recipe by using different cheeses and herbs, or even flavoured olive oil.

P E A C H E S / Amanda Bussio

Entrepreneur, flexitarian foodie

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