Vegetarian & Vegan
Baking & Bread
Cheese and chive muffins
Savoury muffins that everyone loves
The guests staying in my B&B suite last night left at the crack of dawn today to get the train to France, so they’ve asked for a take-out breakfast that they can eat on the go. I’ve just delivered a big bag to their room full of these muffins and some apricot flapjacks, which will hopefully keep them going until they get to the other side of the Channel.
This is such an easy recipe for muffins and they make the tastiest-ever snack when you want something savoury rather than sweet.
* The muffin cases I’ve used come from Amazon:https://www.amazon.co.uk/gp/product/B018A6TV64/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
* The recipe for the flapjacks I made to serve with these for the guests’ take-out breakfast is here (except that I used dried apricots rather than the mixed dried fruit): https://acooksplot.com/2020-01-25-super-quick-flapjacks
* For more information about The Garden Suite B&B:
Ingredients
Serves 12
- 110g Cheddar, grated, plus extra for sprinkling
- 6 tbsp sunflower oil
- 150g full-fat Greek yogurt
- 125ml milk
- 1 medium egg
- 1 tbsp Worcestershire sauce
- 225g self raising flour
- 50g plain flour
- 1 tsp baking powder
- half tsp bicarb of soda
- 1 tsp mustard powder
- 1 tbsp chopped chives
- 1 tsp paprika
- pinch of salt
Method
Mix everything together in a large bowl using a metal spoon in a sweeping, circular motion – the idea is that you get everything together as quickly as possible and stop as soon as it’s all just about combined (if you over-mix the dough, the cooked muffins will be dense rather than light and airy).
Spoon into paper muffin cases (using an ice cream scoop to do this ensures you get an equal amount in each case), then put the cases into a muffin tray. Sprinkle with the extra grated cheese and bake at 180C (fan oven) for 20 mins until golden.
A Cook's Plot Tip
These muffins are vegetarian as long as you use vegetarian cheese, and substitute the Worcestershire Sauce (which often contain anchovies) for something like Henderson’s Relish (which I actually think I prefer, given the choice)