Savoury Cheese Muffins

When my friend brought these Savoury Cheese Muffins to a picnic they were a big hit! When I asked her for the recipe she explained it was from her mum and sent me a a pic of the recipe written up 25 years ago in her old recipe book.

Some of the measurements were missing, including the amount of flour, but her mum suggested to just add enough flour to make a semi thick mixture : )

As usual mums back then never wrote down recipes, they just went by look, smell and taste.

This is my adapted, ad libbed version which I recently took to a picnic and they went down a treat!

Note the dried mint goes perfectly with the cheeses and gives the muffin a lightness and lift.

These are perfect for breakfast, lunchboxes and are just delicious dipped into soup

This recipe uses spelt flour, aluminium-free baking powder, bicarb soda, extra virgin olive oil, black pepper, which you can grab from my one-stop-favourite-shop wholefood online store, The Wholefood Collective. Check them out, their prices are highly discounted and they stock all my favourite products.

Savoury Cheese Muffins

Brenda Janschek
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 15

Ingredients
  

  • 1 cup milk
  • 6 eggs
  • ½ cup mild extra virgin oil oil
  • 2 & ¾ cup spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 1 cup romano cheese grated
  • 1 cup feta crumbled
  • 1/2 cup cheddar or tasty cheese grated (extra to sprinkle on top)
  • cracked black pepper
  • 1 tablespoon dried mint

Instructions
 

  • Line a 12 cup muffin pan with muffin cases
  • preheat oven to 180 degrees
  • In a jug whisk together milk, eggs and olive oil.
  • Into a large bowl add the flour, baking powder and bicarb soda, all the cheeses, black pepper and dried mint .
  • Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
  • Stir lightly with a fork until almost combined. (the batter should be lumpy, don't overmix) Spoon into muffin tin and sprinkle with remaining cheddar.
  • Bake for 30 minutes or until skewer comes out clean and muffins are golden on top.
  • Allow to cool in tray for 5 minutes before transferring to cooling rack
If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Egg Muffins and Rich and Delicious Chocolate Muffins (with vegetables!).

Bren x
The Wholefood Collective

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