Monday, 5 October 2015

Mini Muffin Cheese bites

I made up a big pot of fresh tomato and basil soup last week and wanted to serve something with it other than the usual hot buttered toast - there's nothing wrong with hot buttered toast - in fact it's one of my favourite things - along with whiskers on kittens, bright copper kettles and warm woollen mittens - anyway I digress.....sorry......

I was thinking about making cheese scones and then I remembered I just bought a new mini muffin tin which allows me to make ...... wait for it ........ 24 mini muffins at once........ yes, yes, yes!!!!!!

And you do have to eat them when they are fresh ....... it would be wrong to waste food..... my tummy is going to be so so happy ......

Anyway I digress again ..... sorry don't know whats wrong with me today must be something I ate...

What I'm trying to tell you all is that I decided to make mini herb cheesy muffins to go with the soup.

Recipe makes 24 mini muffins

225g Self raising flour
50g plain flour
1 teaspoon baking powder
half teaspoon bicarbonate of soda
large pinch salt
half teaspoon mustard powder
100g grated mature cheddar
4 tablespoons sunflower oil
2 tablespoons olive oil
150g set or Greek yogurt
125ml milk
an egg
1 tablespoons chopped chives
half teaspoon chilli flakes
black pepper
Grated Parmesan for the top

Pre heat over 200C/ Gas 6

Mini muffin tins and cases

Sift together all your dry ingredients in the bowl of your mixer - that's both the flours, the bicarb, baking powder, mustard and salt.

In a separate bowl whisk together your liquids - that's the oils, the yogurt, milk and egg.

Now set the beaters on low to medium on your dry ingredient - don't put it on high by accident and send the flour everywhere! - and slowly start to add the liquid. Once it all incorporate into a thick batter and the rest of your ingredients - that's the chives, cheddar and chilli flakes. Along with a load of freshly ground black pepper.

Divide evenly into the cases ... Grate the Parmesan and sprinkle over the top.

 Pop in the oven for 25 minutes until risen and golden.

Leave to cool for a few minutes in the tin and then serve warm along side the soup.

If you wish you can split them open and spread with butter.

Have a good start to your week

Love Lizx

 Mini Cheese Muffins