Mini Cheese Muffins
These delightful and delicious savoury mini cheese muffins are flavoured with cheddar cheese, dried herbs and a few spices. The mini size is great for mini snacks or small punches of flavour added to the lunch box.
Servings18 mini muffins
Equipment
- Mini Muffin Pan (24-Well)
Ingredients
- 180 grams plain flour (all-purpose/standard grade)
- 120 grams cheddar cheese (grated)
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ½ teaspoon dried oregano or sweet basil
- ½ teaspoon paprika
- ¼ teaspoon ground pepper
- ¼ teaspoon mustard powder
- 1 egg (large)
- 15 grams olive oil
- 180 grams/mL milk
Instructions
- Preheat oven to 200°C / 180°C fan assisted, and grease mini muffin or patty pan.
- whisk together the flour, baking powder, salt, herbs and spices. Add the grated cheese and stir through to coat with flour.
- Beat together the egg and olive oil with a fork and add to the dry ingredients. Pour in the milk, and mix until just combined.
- Portion out the muffin batter into the cups of the muffin tin. Bake for 10-12 minutes. Allow to cool in the pan for 5 to 10 minutes before turning out onto a wired cooling rack.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Salt is a crucial ingredient to all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
The original mini cheese muffin or cheese puff recipe that this one is based on did not contain herbs or spices, only salt. If you have any picky eaters in the family or would like to omit one or more of the spices or herbs, these muffins taste just as great as plain cheese muffins.
Nutrition
Serving: 3mini muffins | Calories: 300kcal