My Famous Cheese Muffins for Tea this weekend – Keep the Sugar down

Cheese muffins with my good friend,  Keryn, were a Saturday morning tea ritual in Johannesburg. Baby Bianca would be with Dad and Keryn and I would have ‘me’ time at our favourite Cafe – a time I missed when I emigrated. One day I found this recipe and muffins for Sunday morning breakfast or afternoon tea with the  family became a way of remembering Keryn. The Pecan muffins – see variation –  were a hit too. The secret is to  serve warm, straight out of the oven and to completely overfill the pan so the muffins come up looking huge and moreish.

Makes 8

  • 2 cups flour
  • 3t(15ml) baking powder, heaped
  • 1 egg, beaten
  • 1 cup milk
  • 60g butter, melted
  • 1 cup grated strong cheddar cheese, tasty works fine
  1. Heat oven to 190°C.
  2. Lightly butter and flour 8 spaces in a muffin pan.
  3. Mix flour, baking powder and grated cheese in a mixing bowl.
  4. Mix beaten egg, milk and butter together and add to flour mixture.
  5. Stir with a wooden spoon until just mixed. Do not over stir.
  6. Spoon into muffin pans filling to the top and sprinkle with a little extra cheese.
  7. Bake for 20 to 25 minutes till golden brown.
  8. Serve warm with butter. Wrap in a tea towel in a basket to retain warmth as long as possible.

VARIATION: For a sweet variation add a ¼ cup dark brown treacly sugar and ½ cup pecans instead of the cheese. After filling the muffin pans sprinkle with more pecans and a little dark brown sugar.


One response to “My Famous Cheese Muffins for Tea this weekend – Keep the Sugar down”

  1. Ruby says :

    Very good – would bake these again and again

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