In the kitchen this afternoon, it was muffin baking day. But rather than the usual sweet muffins, little Miss and I decided to go savoury.
I’d printed up a recipe for some cheese muffins a while back and today we tried baking them… with a few of our own tweaks ofcourse. We figure they’ll be great for the school lunch boxes this week… if they last that long.
If you’d like to try making these yummy Cheese & Herb Muffins, the recipe is below.
Cheese and Herb Muffins
Serves 12
Ingredients
3 cups of self raising flour
75g butter – room temperature
2 eggs
1 1/2 cup milk
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
3 teaspoons dry mixed herbs – or finely chopped fresh herbs like basil or parsley if you have them
Method
Preheat oven to 200c (180c fan forced)
Place flour into a large bowl and rub butter into the flour
Stir through the herbs, tasty and parmesan cheese
Add the eggs and milk and mix through with a fork
Scoop into greased muffin tin (12 muffins)
Cook for approximately 20 minutes.
Serve warm with some butter.
YUM!!!
oh my, do those look deeee-licious!
ReplyDeleteOooh, those are really similar to our 'leftover' muffins. We use the cheese and herbs, but also any leftover veggies or meat from dinner. It's brilliant for using up real scraps that wouldn't be worth saving otherwise.
ReplyDeleteThey do taste even better the next day, but good luck saving them that long!
Yummo.. thanks...
ReplyDeleteHugz
Yum, a nice change from sweet muffins.
ReplyDeleteCheers,
Robyn
Yum - makes me hungry and I just had dinner!
ReplyDeleteThese look delicious. Think I'll make a batch this afternoon.
ReplyDeleteYum- thanks for the recipe- will have to try them ...
ReplyDeleteSometimes I make cheese and herb scones for Sunday lunch - your recipe sounds equally delicious!
ReplyDeleteThat recipe sound soooo nice I will have to give it a go.
ReplyDeleteWanted you to know, we made these for family vacation and they were a hit! Thank you!:)
ReplyDelete