MARY BERRY'S CHEESY MUFFINS
Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. For this recipe you will need a 12-hole muffin tin and muffin cases.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
- Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug.
- Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter.
- Divide the mixture between the cases and bake in the oven for 18-20 minutes, or until well risen and lightly golden brown.
- Remove from the oven and allow to cool slightly. Serve warm or cold.
MARY BERRY'S FAST CHEESY HERB MUFFINS
This delicious recipe for cheese and herb muffins, which appears in Mary Berry's BBC 2 Series, Quick Cooking, is an easy and quick option for a savoury snack or side dish.
Provided by Mary Berry
Time 35m
Number Of Ingredients 1
Steps:
- Preheat the oven to 200˚c/ 180˚c Fan/Gas 6 and line the tin with muffin cases (see note). Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Mix in the sun-dried tomato paste right at the end to give a rippled effect through the batter (see note). Divide the mixture between the cases and bake in the oven for 18-20 minutes, until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Cook's notes: • If you can't find muffin cases, you could use cupcake cases; they are larger than fairy cake cases, but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins. • Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect. Prepare Ahead: Best made and eaten on the day but will keep for 2 days in the fridge in an airtight container. Freeze: The muffins freeze well for up to a month. Defrost and warm through at a low heat in the oven to refresh.
CHEESE AND HERB MUFFINS
These give me a quick way to get bread on the table. It's just a basic muffin recipe that I've adapted. They're savory and cheesy and easily varied to your own tastes...use whatever cheeses and herbs you prefer.
Provided by cindy sandberg
Categories Savory Breads
Time 25m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
- 2. In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
- 3. in another bowl, whisk together the eggs, oil, yogurt and milk.
- 4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
- 5. Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.
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