Triple Cheese & Onion Muffins
These savory muffins are a delightful blend of sharp cheddar, fragrant chives, and creamy soft cheese, all tucked into fluffy, golden goodness. Perfect for a cozy brunch or a tasty snack, these muffins are simple to make and bursting with flavor.
— Constant Cookbook
Ingredients
- 150ml sunflower oil , plus extra for the tin
- 1 large egg
- 284ml carton buttermilk , made up to 350ml with milk
- 500g self-raising flour
- 1 tsp English mustard powder
- 140g mature cheddar , grated
- 1 bunch spring onions , sliced
- small bunch chives , snipped
- 25g Parmesan (or vegetarian alternative), grated
- 200g full-fat soft cheese , gently diced into 2cm cubes
Instructions
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
Cook Time
25M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Calories: 375 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.8 milligram of sodium
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