The weather in Brussels is definitely starting to turn autumnal… with the leaves on the trees changing colour… to the most glorious shades of orange, red & yellow. And of course, the sunrise is later and the sunset earlier, the temperatures are dropping and my need for comfort food has definitely increased.
I did a quick search on the “google-box” for a savoury muffin recipe using buttermilk (which was in my fridge) and find this cheese muffin one on the Taste Magazine website (written by Abigail Donnelly).
I halved the quantity (because who can eat 36 muffins???) and it comfortably filled a 12-muffin tray. I omitted the sugar and also adapted the cheese portion by mixing grated cheddar with some grated parmesan cheese; plus added a teaspoon of paprika & a teaspoon of dried mixed herbs.
This is an easy weekend baking recipe and a definite make again. And my little helper enjoyed the mixing portion as well as the eating aspect… and has happily devoured them. Those that weren’t eaten within the first 2days have found their way into our freezer for those mornings when toast or cereal just wont cut it.
Buttermilk Cheese muffins
200g grated cheese (I mixed cheddar with parmesan)
280g self-raising flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried Italian* herbs (*or mixed)
125ml sunflower oil
- Beat together eggs, buttermilk & oil in a large bowl
- In another bowl, mix together flour, cheese, salt, herbs & paprika
- Fold the dry mixture into the wet mixture
- Place spoonful’s into a greased muffin tray
- Bake for 18-20min at 180C