Cameron is a creature of habit and would quite happily go to school with a cheese and pesto sandwich every day of the week but I keep trying to encourage a bit of variety.
A few weeks ago I found some notes I had made about cheese muffins and then when I was making onion jam this week, I wondered whether it would be possible to make cheese muffins with a gooey chutney-type centre - what a great idea for packed lunches! I did a bit of experimenting and they turned out to be ridiculously moreish. Here's what I came up with:
Cheese & Chutney Muffins
(Makes 12)
175g plain flour
120g cheese, grated
80ml milk
60ml cooking oil (I used sunflower)
1 egg
1 tablespoon mustard
2 teaspoons baking powder
2 teaspoons sugar
half a teaspoon salt
Pinch of pepper
Chutney/onion jam/Branston Pickle (I used onion jam)
Preheat the oven to 200 Centigrade.
Line a muffin tin with muffin cases.
Mix the flour, baking powder, sugar, salt and pepper in a large bowl. Stir in the grated cheese.
In a separate bowl beat the egg, milk, oil and mustard together until combined.
Stir the wet ingredients into the dry mixture until just combined - don't overwork (it doesn't matter if the mixture is still a bit lumpy).
Spoon tablespoons of mixture into the muffin cases and spread out so that the entire bottom of the case is covered in mixture.
Place a scant teaspoon of chutney into the centre of the muffin case.
Spoon the remaining mixture over the top of the chutney trying to keep the chutney contained in the centre, where possible.
Bake for 18-25 minutes until springy when pressed and starting to gain a nice crust on top.
Let cool for 5-10 minutes before eating - hot chutney burns!
My next trick will be to see whether or not these freeze well as I think it would be wonderful to be able to pull them out of the freezer the night before as part of an easy to make packed lunch. I'll let you know how I get on.
Yum! My little girl starts in reception this week and I have to send her in each day with a mid-morning snack. I think these could be just the thing. I look forward to hearing how well they freeze!
ReplyDeleteHi Bishty - I remember primary schools banning anything that wasn't fruit and veg so your little girl is very lucky if she's allowed something baked once in a while!
DeleteI'll update you on how they freeze :o)
They sound yummy thank you for sharing. :)
ReplyDeleteThanks :o)
DeleteHmm, I will be waiting for the freezer outcome with these. I have fallen in love with the whole getting them out the night before and hey presto! Fresh muffins. Ta da indeed.
ReplyDeleteHi Hannah, thank you for posting the recipe! I need a bit of variety :-) Two packed lunches to make every morning! I used to do a mixture of packed lunches and school dinners until they gave my daughter meet twice (she is 9 and always checked whether it is vegetarian and the dinner ladies said yes!!!) - she got very upset. So can't risk sending my 4-year-old to fend for himself :-D Now they are both on packed lunches and I need to keep it interesting, otherwise they would just a have a cheese sandwich every day...
ReplyDeleteFlipping 'eck I've just made these. They're been out of the oven for about 20 minutes and I've had three already! I used soya milk though so the batter wasn't runny enough. A little more next time perhaps? Thanks for the recipe, seriously moreish! Can see them featuring regularly here!
ReplyDelete