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Easy Cheese Muffins Recipe
These delicious and easy cheese muffins are perfect to eat as a treat on their own, as part of a balanced lunch, or to dip into piping hot soup. They're hugely popular with my kids and can be made in a single bowl.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Lunches and quick-cook meals
Cuisine:
British
Diet:
Vegetarian
Servings:
12
muffins
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Grater
Large mixing bowl
Small mixing bowl
Whisk
Wooden spoon
12-hole nonstick muffin tray
Wire cooling rack
Ingredients
2
medium free range eggs
200
ml
whole milk
1
tsp
garlic granules
100
g
slightly salted butter
melted in a small bowl in the microwave
225
g
grated/shredded mature cheese
vegetarian if required
1.5
tsp
dried sage
350
g
wholemeal self-raising flour (self rising flour)
1
tsp
baking powder
spray oil
to grease the tin
Metric
-
Ounces
Instructions
Pre-heat the oven to 200C/390F (180C/355F fan).
Put the eggs, milk, butter, garlic granules, sage and a pinch of salt and pepper in a bowl. Whisk together.
Add 200g (7 oz) of the cheese and mix.
Add the flour and baking powder and fold through. The mixture will become stodgy, don't worry!
Share the dough between each hole of a well-greased 12-hole muffin tray.
Put a pinch of the remaining cheese on top of each muffin.
Bake for 15-20 minutes or until golden brown on top.
Cool for a few minutes in the tins, then transfer to a wire rack to cool .
Video
Notes
Store the cooled muffins in an airtight container.
Nutrition
Calories:
258.95
kcal
|
Carbohydrates:
23.44
g
|
Protein:
9.4
g
|
Fat:
14.66
g
|
Saturated Fat:
8.83
g
|
Cholesterol:
66.55
mg
|
Sodium:
194.55
mg
|
Potassium:
196.23
mg
|
Fiber:
3.46
g
|
Sugar:
1.3
g
|
Vitamin A:
462.72
IU
|
Calcium:
181.57
mg
|
Iron:
1.02
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!