Cheese and Herbs Muffins

Added on by Imagelicious.

I am one of those strange people who doesn't like muffins too much. I make them, but I prefer cupcakes. It's the texture that I am not a fan of, but savoury muffins are a different story. I absolutely adore them. Soft, warm, gooey and always different. Ham and Cheese muffins. Salmon and Dill. Bacon and Onion. Or... Cheese and Herbs maybe? Why not?

Transient

recipe adapted from Muffins cookbook

14-16 muffins

  • Flour - 2 cups
  • Baking powder - 2 teaspoons
  • Baking soda - 1/2 teaspoon
  • Salt, pepper, spices to taste
  • Sugar - 1/2 tablespoon
  • Cheese (cheddar, gouda, etc), grated - 100 g
  • Herbs (dill, parsley, cilantro, etc), chopped - 50 g
  • Egg, slightly whisked - 1
  • Plain yogurt - 1 1/2 cup (+ more if the the batter is too thick)
  • Butter, melted - 4 tablespoons

Transient

- Preheat the oven to 400F (200C).
- Line the muffin tin with muffin cups and oil them.
- Sift the flour, baking powder and baking soda together in a large bowl.
- Add the cheese, herbs, salt, pepper and sugar. Mix.
- In a separate bowl whisk together yogurt, egg and melted butter.
- Pour the liquid ingredients into the flour mixture and mix just until it comes together. You might need to add a little more yogurt if the dough is too thick.
- Pour the batter into the prepared muffin tin filling 3/4 full.
- Bake for about 20 minutes until the muffins are golden and risen and a toothpick inserted in the middle comes out clean.

Transient