mini cheese muffins

Sometimes you need a little something savoury and warm with that bowl of soup.  Try these incredible muffins – so easy to make – freeze perfectly and just super with a bowl of soup and make the best inexpensive canapé.

 

Warning: you just can’t stop with one – I have seen the most disciplined eaters sampling 3-5 of these with ease.  From top chefs to your son’s post rugby match – the appeal of these muffins needs little embellishment – just make them and see the demands for repeat batches!

 

1½ cups flour

1 Tbsp baking powder

¼ tsp cayenne pepper

¼ tsp salt

1 cup tasty grated cheese

3 rashers bacon, rind removed and chopped

1 Tbsp chopped parsley

¼ red onion, finely chopped

1 egg

1 cup milk

75g melted butter

 

Sift the flour, baking powder, pepper and salt.  Add cheese, bacon, parsley and onion.  Beat egg and milk together and add cooled butter.  Gently mix the dry and wet ingredients – do not over mix as the muffins will be tough.

Divide mixture into well greased mini muffins tins – bake in a 190°C fan bake oven for 15 mins.

 

Cook’s tip:

 

4  Make these ahead and split them through (¾) and put a small slice of brie inside and then re heat in a fan bake oven – 180°C till the cheese melts – keep an eye on them!

 

4  With your food processor you can easily chop the onions, grate the cheese and even process the parsley and great news only one wash up!

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