Cheese muffins

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Prep time:

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Serves: 14

By bebejones



  • 1/2 tsp bicarbonate of soda

  • 175ml milk

  • 1/2 tsp salt

  • 280ml buttermilk

  • 2 eggs beaten

  • 150g strong cheddar cheese grated

  • 200g wholemeal self-raising flour

  • 50g butter melted

  • 200g plain flour


  1. Preheat oven to 180C/170C fan. Use some of the melted butter to grease a 12-hole non-stick muffin tin. (You might need extra tins, sometimes I get more than 12 out of this)
  2. Set aside a large tablespoons worth of grated cheese. Combine cheese, flours, bicarb and salt in a large bowl.
  3. In a separate bowl mix all the 'wet' ingredients together giving them a little whisk with a fork to combine (ish).
  4. Add wet ingredients to dry ingredients and stir until JUST combined. Do not overmix.
  5. Spoon into muffin holes until nearly full. Top with a little black pepper (if using) and some of the reserved grated cheese.
  6. Bake for 20 minutes then cool slightly on a wire rack.
  7. Serve warm, split horizontally and fill with cheddar, chutney, salad, ham etc. Wrap individually and freeze for up to 3 months.

Additional Information

  • Nut Free

  • Snack

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cheese

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