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Tuesday 7 June 2011

Baking for Beginners: Easy cheesy muffins

There's nothing nicer for breakfast than a fresh muffin, hot from the oven. And these muffins are an absolute doddle to make up. Just mix together the dry ingredients. In a separate bowl, mix the wet ingredients. Then quickly stir the lot together and chuck it in the oven for 20 minutes.

If that's a bit too much for you in the morning, you could make a batch at the weekend and freeze them, then reheat from frozen at 180c / Gas 4 for 10-15 minutes.

These are big old American style muffins (if you want the more refined traditional English breakfast muffin try Sara's version). I like them with good strong cheddar and a splodge of mustard for a bit of heat. A breakfast of champions!

Easy cheesy muffins (makes 6 large muffins or 8-10 smaller ones)

You'll need:
  • 250g self raising flour
  • 1tsp baking powder
  • 1/2tsp salt
  • 2tbsp caster sugar
  • 80g grated cheddar cheese (get a good strong one)
  • 25g toasted sesame or sunflower seeds (optional - I used a sachet of Munchy Seeds)
  • 1tbsp thyme leaves
  • 1 large egg
  • 100ml sour cream
  • 150ml milk
  • 1tbsp English mustard
  • 80ml vegetable oil
Make it!
  • Prepare six to ten muffin tins with liners, or cheat and use an unlined silicone pan like I did. Preheat the oven to 190c / Gas 5.
  • Sift together the flour and baking powder. Stir in the salt, sugar, cheese, seeds and thyme.
  • In a separate bowl, beat the egg with a fork to break it up. Stir in the cream, milk and mustard. When combined, stir in the oil.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Don't go crazy, the mixture will still be a bit lumpy but there shouldn't be pockets of flour.
  • Spread the mixture into the tins. Bake for around 20 minutes or until the tops are golden and the muffins spring back when you press them.
  • Cool on a rack before turning out. They're lovely eaten warm but are also nice in a lunchbox or for a breakfast on the run.


  1. These sound lovely - have only made the sweet variety so these are next on my list to do!

  2. Tasty treat. I'd also try it with chives instead of thyme. Yum!

  3. Love muffins but not cheesey ones... I'll have to stick to the sweet variety!

  4. I love making muffins and always forget how quick they are to whip up. I love that it doesn't matter if the batter is lumpy, because the end result will look fine.

  5. I don't really think of "cheese" with muffins. More like.. blueberry or chocolate chip. I'd still be willing to try it if my oven distributed heat evenly (no one likes a raw muffin).

  6. These are CRYING OUT for chilli jam.

  7. Just made these. Never having made muffins before I did panic a bit at the dryish lumpy mix that went into the oven, but then I didn't have all the ingredients in so improvised a little (yogurt instead of sour cream, diced spring onions instead of thyme, and a mix of parmesan and cheddar instead of just cheddar). They taste gorgeous; will definitely make again.

  8. Oh, they sound good... Right, that's brunch for tomorrow sorted! Thanks ladies xx


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