Mature Cheddar Cheese and Chive muffins
Mature Cheddar Cheese and Chive muffins
These mature cheddar cheese and chive muffins are a delightful savory treat using pantry staples and is perfect for breakfast or a late morning meal.
Recipe PDF
Equipment
Ingredients
- 300 grams mature cheddar cheese grated
- 280 grams cake flour approximately 500 ml or 2 cups
- 20 ml baking powder approximately 4 teaspoons
- 5 ml mustard powder approximately 1 teaspoon
- 2.5 ml cayenne pepper approximately 1/2 teaspoon
- 90 ml chopped chives approximately 4 tablespoons
- 160 ml olive oil approximately 2/3 cups
- 2 large eggs
- 200 ml full fat milk approximately 4/5 cup
Instructions
- Heat the oven to 200 Celcius / 180 Fan / 392F / Gas mark 6
- Grate the mature cheddar cheese and refrigerate until required.
- Sift the flour, baking powder, mustard powder and cayenne pepper into a medium sized mixing bowl.
- Add the chopped chives and cheese and toss together lightly to combine.
- Into a 500ml measuring jug, add the eggs and oil. Fill the jug with milk up to the 500ml mark. This should be around 200ml or little more of milk.
- Lightly whisk the eggs, oil and milk together to combine.
- Make a well in the center of the dry ingredients and add the milk mixture.
- Mix lightly until just combined and no flour spots remain but the butter is still lumpy. Do not overmix as it will give you tough muffins.
- If using muffin paper cups, spoon the batter into the cups with an ice cream scoop until 2/3 full. This will yield at least 12-14 muffins.
- Otherwise, grease the muffin pans and spoon the batter directly into the pan.
- For regular sized muffins bake for 15-18 minutes until golden brown. For giant sized muffins bake for 20-25 minutes until golden brown and cooked through. Test with a wooden skewer if you're unsure.
- Remove from the pans and cool on a wire rack.
- Serve lukewarm or at room temperature with butter and jam.
Notes
This recipe yields 8 giant muffins or 12-14 regular size muffins.
The recipe calls for mature cheddar that is more intense than regular cheddar. If you use cheap cheddar please note that the texture may be different and it will taste under-seasoned.Â
Substitution: chilli flakes instead of cayenne pepper
Nutrition
Calories: 318kcalCarbohydrates: 19gProtein: 10gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 54mgSodium: 183mgPotassium: 257mgFiber: 1gSugar: 1gVitamin A: 460IUVitamin C: 1mgCalcium: 280mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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