Cheese and potato muffins

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Prep time:

Cook time:

Serves: 12

By TheProvincialLady



  • 630g self-raising flour

  • 550ml milk

  • 1 tbsp baking powder

  • 4 tbsp cream cheese

  • 1 pinch black pepper

  • 4 tbsp melted butter

  • 2 eggs lightly beaten

  • 3 tbsp chives chopped

  • 500g mashed potato


  1. Preheat the oven to Gas Mark 4/180C.
  2. In a large bowl, place the potatoes, eggs, milk, soft cheese and butter and then give them a little whisk to combine.
  3. In a different bowl, combine the flour, chives, baking powder and pepper.
  4. Stir the flour mixture into the potato mixture until just combined.
  5. Spoon into 12 muffin cases in a muffin tin (I use silicone cases and they work well - no need to grease).
  6. Cook for 25-30 minutes until well browned and risen.

Handy Hint

I used lacto-free milk and soft cheese for my lactose-intolerant children and it works well.

Don't open the oven door before 20 minutes cooking and if you find they are brown before they are cooked, place some tin foil over them for the last few minutes. They will sink a tiny bit as they cool but they will still be absolutely delicious.

Additional Information

  • cheese

  • Kids can help

  • Potato

  • Lunchbox

  • Snack

  • Vegetarian

  • Nut Free

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  • TheProvincialLady 30/11/10 15:14

    I adapted this from another muffin recipe I use and it was a big success with my boys.