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.
- 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
- Heat oven to 190°C.
- Lightly butter and flour 8 spaces in a muffin pan.
- Mix flour, baking powder and grated cheese in a mixing bowl.
- Mix beaten egg, milk and butter together and add to flour mixture.
- Stir with a wooden spoon until just mixed. Do not over stir.
- Spoon into muffin pans filling to the top and sprinkle with a little extra cheese.
- Bake for 20 to 25 minutes till golden brown.
- 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.