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:
- Preheat the oven to 200 degrees C and grease a muffin pan with 12 large hollows
- Sift together the dry ingredients
- Add the cheese and herbs to the dry ingredients
- Blend the milk, butter and egg
- 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
- 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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