Cheesy mini muffins

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Serves: 12

By lynniep

(4 Votes) 5


  • 200g self-raising flour I used white, but no reason not to try wholemeal

  • 225ml milk

  • 1 tbsp sugar

  • 1/2 tsp dried mixed herbs

  • 60g roasted vegetables or sunblush tomatoes

  • 125g mature cheddar cheese grated

  • 1 egg large

  • 1 pinch paprika or mustard powder

  • 1 handful parmesan for the top


  1. Beat the egg and add the milk.
  2. Mix together the cheese, flour, sugar, paprika, herbs and veg.
  3. Fold in the liquid to the dry mix - it will be sticky/gluey. Don't overmix.
  4. Spoon into muffin cases and grate parmesan over the top.
  5. Keep an eye on the last few minutes in the oven (200C for 13-14 minutes) - they should be browned on top.
  6. Turn out onto a wire tray.

Handy Hint

There's no reason why you can't swap the ingredients - tinned sweetcorn instead of veg or chopped bacon for a meaty version.
I used silicone mini muffin cases and it made about 30 muffins. Theres no reason you can't use normal sized muffin tins though - you'll probably end up with about a dozen this way.

Additional Information

  • Make Ahead

  • Kids can help

  • cheese

  • Snack

  • Lunchbox

  • Vegetarian

  • Nut Free

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Your comments

  • MorningsMadness 17/09/12 12:23

    Daft question I am sure but fan oven or conventional? Can't remember rules as so long since baked but I do want to start again!

  • flipflopper 14/09/12 13:56

    These are gorgeous. Reall quick and easy to make and taste delicious. Easy to adapt to what you want as well. I left out the veg and just left them as cheesy muffins. I am going to try them with bacon next time. I used normal sized muffin cases, but they got stuck at the bottom of the case, so I am going to get some silicone cases as reccomended in the recipe for next time.

  • Fillybuster 12/09/12 21:09

    I made these in 5 minutes this afternoon, using sweetcorn and spring onion instead of roast veg (faster!) and with wholemeal flour as suggested - the mix made about 22 smallish muffins using fairy cake cases and tins. The dcs had them with soup for dinner, and quite liked them, but complained they were too bland, and I agree! Next time I will add half a teaspoon (not a pinch) of paprika, and some mustard powder too, as well as some garlic and black pepper, to give it a bit of 'oomf'. I may throw some blue cheese in, too, if there is any kicking around the back of the fridge. These are definitely better warm than cold, so would probably keep using for dinner rather than in packed lunches. Thanks :)

  • 12/09/12 13:15

    Just made these with the kids (3.5 and 2). We used frozen sweetcorn and tomatoes instead of roast veg. They are eating them for lunch now. Very tasty and they loved making and eating them. Out of 33 there are 11 left.. thanks for the recipe.

  • lynniep 03/10/08 10:42

    I've classified this as lunchbox recipe, but I reckon they're good as part of a main meal (with soup perhaps), or as everyday snacks. Only problem is, I find it really difficult not to eat them myself! They're definately best whilst still warm.