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Savoury Cheese Muffins
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5 from 1 vote

Savoury Cheese Muffins

RECIPE VIDEO IN POST ABOVE. These Savoury Cheese Muffins are irresistibly delicious, served with a soup, salad or even as a quick breakfast. They are gloriously light and fluffy and eaten warm or cold, these muffins are super easy to make. So go ahead and pack a few in your bag for breakfast or a snack at work.
Course Appetizer, Bread, Breakfast / Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 muffins

Equipment

  • 12 cup muffin tin

Ingredients

US Customary - Metric
  • 2 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda/bicarbonate of soda
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup oil See note 1
  • 1 ¾ cup buttermilk or plain yogurt See note 2
  • 1 cup grated cheese See note 3
  • 2 cups vegetables chopped See note 4

Instructions

  • Whisk the flour, baking powder, baking soda (bicarbonate of soda), salt and black pepper in a large bowl.
  • In a separate bowl, combine the oil and buttermilk.
  • Pour the oil mixture into the flour mixture and mix to combine.
  • Add in the grated cheese and 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives.
  • Grease the muffin tin WELL. Even if you are using a non-stick pan, it should be well greased. I use cooking spray or lots of butter to grease the muffin tin. If you are lining the pan with paper cups, then those cups need to be sprayed as well.
  • Divide the batter in the muffin tin, filling each up to ¾ full.
  • Bake in a preheated oven of 320ºF ( 160ºC ) for between 20 to 25 minutes.
  • Remove from the oven and enjoy as is or with a spread of butter.

Video

Notes

  1.  Any neutral-tasting vegetable oil works in this recipe. I use either canola or sunflower oil
  2. If you do not have yoghurt or buttermilk, then just substitute it by adding 1 tablespoon of vinegar or lemon juice to 1¾ cups of milk. Set aside for 5 minutes before using in the recipe.
  3. Use any cheese you have or prefer. I love using cheddar or mozzarella.
  4. 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives. Give a try to ingredients like dried or fresh herbs, bacon bits, zucchini, chopped spinach or chives

Nutrition

Serving: 1muffin | Calories: 157kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 258mg | Potassium: 115mg | Fiber: 1g | Calcium: 127mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!