Savory Cheese Muffins Recipe
Savoury Cheese Muffins is a yummy muffin that will definitely be a winner at the next party you host. I served these unique Savoury Cheese Muffins last week for my in- laws and they loved it. Don’t miss this one out.
Ingredients
2oog (7oz) vegetarian Cheddar cheese, grated
2 teaspoons dried oregano
600g (1 1/4 lb) wholewheat flour
100 g (4 oz) carrots, grated
100 g (4oz) courgette, finely chopped, or green pepper, cored, seeded and finely chopped
100 g (4 oz) canned sweetcom kernels
1 teaspoon dried basil
3 teaspoons baking powder
1 teaspoon salt and 1/4 teaspoon pepper
500ml (18 fl oz) soya milk or buttermilk
250ml (8fl oz) oil
Directions
Preheat the oven to 180°C/350°F/Gas mark 4.
Set aside 50g (2oz) of the grated cheese and 1 teaspoon of the oregano.
Combine all the rest of the ingredients, except the soya milk or butter milk and oil, in a bowl.
In a separate large bowl, mix the milk and oil together .
Add the milk and oil mixture to the dry mixture and fold together quickly until the dry ingredients are moistened and evenly mixed Spoon into greased muffin tins.
Mix the reserved cheese and oregano together and sprinkle it over the top of the muffins.
Bake in the oven for 20-30 minutes, until a fine skewer or fork inserted into the centre of a muffin comes out clean For a vegan version, use soya cheese.
For a wheat-free version, replace the wheat flour with buckwheat or spelt flour substitute commeal for half the wholewheat flour.
Use other fresh or dried herb combinations of your choice
Set aside 50g (2oz) of the grated cheese and 1 teaspoon of the oregano.
Combine all the rest of the ingredients, except the soya milk or butter milk and oil, in a bowl.
In a separate large bowl, mix the milk and oil together .
Add the milk and oil mixture to the dry mixture and fold together quickly until the dry ingredients are moistened and evenly mixed Spoon into greased muffin tins.
Mix the reserved cheese and oregano together and sprinkle it over the top of the muffins.
Bake in the oven for 20-30 minutes, until a fine skewer or fork inserted into the centre of a muffin comes out clean For a vegan version, use soya cheese.
For a wheat-free version, replace the wheat flour with buckwheat or spelt flour substitute commeal for half the wholewheat flour.
Use other fresh or dried herb combinations of your choice
