Thursday, 11 August 2011

Double Cheese Muffins

It's the holidays which means lots of packed lunches and picnic food.  These cheese muffins are so quick and easy to put together and the kids can help too.  They're great warm from the oven while the cheese is still melty or cold the next day if they last that long.  This recipe uses one of my favourite store cupboard ingredients - Crispy Onions! I love em. You know the ones in a tub, usually in the salad dressing section of the supermarket next to the soya bacon bits.  Both are good to have in as an emergency ingredient when you want to supe up your savoury scones or bread.  

250g Self Raising Flour
1/2 tsp Bicarb
1/2 tsp Mustard Powder
100g Strong Cheese (1/2 cubed 1/2 grated)
6 tbsp Vegetable Oil
150g Onion & Chives Cottage Cheese
125ml Milk
1 Egg
1 tbsp Worcestershire Sauce
Crispy Fried onions

Heat the oven to 180C

Combine all the dry ingredients, apart from the onions in a large bowl.  In another bowl or jug, mix all the wet ingredients.  Stir the wet into the dry but don't mix too thoroughly, you should have lumps.  It's important with muffins that the mixture isn't over worked.

Divide the mixture between your muffin cases and sprinkle on the crispy onions.  Bake for 20-25 minutes. I makes 12-15 depending on the size of your cases and how generously you fill them.


  1. I am just loving the use of the cottage cheese and crispy onions. I have a penchant for them too, though eaten out of the tub straight into my mouth. This is a much more civilised way to enjoy them! x

  2. I'm still to make savoury muffins, this looks like a good place to start - love it Passion!

  3. Your pictures on your blog are absolutely gorgeous!!!

  4. Thanks, I can't take the credit though, it's all down to my husband.

  5. I love the sound and looks of these, goes to my "to-do" list right away :) sending my best regards, your blog is sooo cute :)

  6. Thanks, let me know how you get on x