Thursday, April 22
Muffins don't need to be sweet - but these are sweet in a whole other way - aren't the cases adorable? They're new Robert Gordon range, I've got a few of the new designs, so stay tuned!
Ahem.. back to the muffins..
Yes, so. I haven't had a cheese muffin in years and had a hankering for something savoury and needed some new things for the lunchbox as I mentioned the other day. These require no mixer, no fuss and seriously takes about 10 minutes to prepare and 15 minutes to bake, so you can have these made in a jiffy. Perfect. You could also make mini ones and serve them with dip. They are yummo.
1 1/4 cups milk
50 grams butter, melted
1/2 tblsp finely chopped fresh rosemary - or dried if you don't have any!
1/2 tsp cayenne pepper
2 tsp baking powder
2 cups plain flour
3/4 cup tasty cheese
Preheat oven to 200 degrees c
In a mixing bowl whisk egg and milk with a fork. Add rosemary and cayenne pepper then melted butter.
Gradually sift in the flour and baking powder, stirring/mixing through as you go.
Lastly add your cheese and combine well.
Spoon into muffin cases and then into the oven for 15-20 minutes- until golden brown on top.
Serve warm or cold, suitable for freezing in airtight container/bag for up to 2 months
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