The title kind of gives away the fact that today I had both, a day off work and some leftover goats cheese and cheddar knocking around my fridge. I trawled my recipe books and found a recipe for savoury cheese muffins which I adapted slightly to become…
Savoury goats cheese, cheddar, red onion and rosemary muffins.
255g plain flour
2tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
60g grated cheese ( I used half cheddar, half goats cheese)
2tbsp white granulated sugar
120ml plain yoghurt
90ml vegetable oil
Grated cheese for topping
3tbsp fresh rosemary chopped finely
4tbsp red onion chopped finely
Preheat the oven to 180 degrees. My recipe book said that these stick to paper cases more than sweet muffins so it might be best to use a muffin tin and grease it well. However I used my wonderful silicone cases – I don’t think it’s possible to get anything stuck to them!
In a large bowl sift together the flour, baking powder, bicarb, salt and grated cheese.
In another bowl mix together the beaten egg, sugar, yoghurt, milk, oil, fresh herbs and onion.
Pour the wet ingredients into the dry ones and mix with a metal spoon but try to minimise on stirring.
Fill the muffin cases 3/4 full and top with grated cheese and sprig of rosemary.
Bake for about 20 minutes until brown. They are extra tasty fresh out of the oven.
You don’t have to add the rosemary and onion but they compliment the cheesiness perfectly! mmmmmm cheese!