I think I prefer muffins to scones. Bold statement and it is often true…but I love savoury scones too. They have a different texture to each other and I’m sure my decision on which to make on any given day is based on the texture I desire rather than the flavour. Having a good base recipe for Savoury Muffins allows creativity and use of whatever is on hand to make endless variations. This recipe is fool proof and easy enough for the kids to measure and make so long as the golden rule is observed – dont over mix them! Only fold the wet and dry ingredients together until the flour is moistened and the mix looks lumpy. These ones were made for our fishing trip last weekend as they pack and travel well.
- 2 Cups Grated Tasty Cheese
- 1 ½ Cups Self raising Flour
- ½ teaspoon Salt
- 1 Tablespoon Sugar
- Pinch Cayenne or Chilli powder
- 1 Egg
- 1 Cup Milk
- Heat Oven to 200°C
- Spray muffin tins. (12 medium, 24 mini or 6 Texas)
- In a large bowl lightly mix the Cheese, Flour, Salt, Sugar & Cayenne with your fingertips to combine.
- In a small bowl beat the milk and egg.
- Pour the milk mix into the dry ingredients and fold together until just mixed (not smooth)
- Spoon into pans and bake for 12 minutes for Medium Muffins or until they spring back when pressed.
- Add some Rawleighs Bacon bits or Garlic Herb seasoning
- Add up to one cup of extras such as diced bacon, onion, Capsicum, Corn kernels, tomato, grated carrot or pumpkin etc
- Add herbs and / or Garlic
- Use a mix of Cheeses to make up the 2 Cups – Blue cheese or feta add depth of flavour
- Sprinkle with cheese before baking
- Serve mini muffins as nibbles with drinks
- Serve with Butter or Cream Cheese
Cooks Hint – when using medium sized Muffin pans use a Spring scoop like the one below to neatly get the mix into the pans.