Cheese and herb muffins

Savoury tea treats
Roasted vegetable tart (left) & Cheese and herb muffins (right)

I have a new “go to” recipe for a savoury option for tea! These muffins are moist, full of flavour and super easy. What a pleasure. I made them for my birthday tea party last weekend, but they could also be a wonderful accompaniment to a hot soup on the suddenly cold winter days we’re having. The recipe has been adapted from the “Cook and Enjoy” (“Kook en Geniet”) recipe book.

Ingredients:

  • 500 ml (2 cups) cake flour
  • 20 ml (4 tsp) baking powder
  • 2.5 ml (1/2 tsp) salt
  • 2.5 ml (1/2 tsp) cayenne pepper (or a little less if you prefer less of a “bite”)
  • 500 ml – 750 ml (2 – 3 cups) grated cheese
  • handful fresh chopped herbs, such as thyme, origanum, chives, rosemary, parsley
  • sprinkle dried mixed herbs (optional)
  • 250 ml (1 cup) milk
  • 120 ml (8 Tbsp) + “a bit” melted butter
  • 1 egg, well beaten

Method:

  1. Preheat the oven to 200 degrees C and grease a muffin pan with 12 large hollows
  2. Sift together the dry ingredients
  3. Add the cheese and herbs to the dry ingredients
  4. Blend the milk, butter and egg
  5. Add the milk mixture to the dry ingredients. Do not stir, but mix by folding in the liquid until the flour is just moistened. The mixture will look lumpy
  6. Drop uniform spoonfuls of the dough into the muffin pan hollows and bake for 10 – 15 minutes (I usually bake for 20 minutes, but insert a skewer to check for done-ness at 15 minutes)

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