Easy muffin recipe for 4 - 8 people, takes only 25 mins; recipe has sunflower oil, large egg, buttermilk, self-raising flour, english mustard, mature cheddar, spring onion, chive, parmesan and soft cheese.
Triple cheese & onion muffins
Course: Easy muffin
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Sunflower Oil: 150ml sunflower oil, plus extra for the tin
- Large Egg: 1 large egg
- Buttermilk: 284ml carton buttermilk, made up to 350ml with milk
- Self Raising Flour: 500g self-raising flour
- English Mustard: 1 tsp English mustard powder
- Mature Cheddar: 140g mature cheddar, grated
- Spring Onion: 1 bunch spring onions, sliced
- Chive: small bunch chives, snipped
- Parmesan: 25g parmesan (or vegetarian alternative), grated
- Soft Cheese: 200g full-fat soft cheese, gently diced into 2cm cubes
Directions
- 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.
