Saturday, January 4, 2014

Cheese and Herb Muffin Bread

This post began as muffins, but I screwed up the recipe so I had to double the mixture, then I didn't have enough muffin tins so I made it into one big loaf of bread. And it turned out really well. The original recipe is from an Alison Holst cookbook and is for mini-muffins, and these really are good as mini-muffins - little bite sized savoury treats. They also make good normal size muffins, especially if you eat them warm with butter on them. They're good cold too. The same goes for the bread. So below is the recipe for just one batch of muffins (12 normal size or 24 mini muffins) and if you want a loaf, double it. Also, the cheese and herbs are very adaptable, use whatever you have. Fresh herbs are best if you have them but dried will do and I've often used only dried herbs.


Cheese and Herb Muffins

1 cup flour
2 teaspoons baking powder
1 cup grated cheese (any sort, but I always include a bit of parmesan)
1/2 cup  fresh parsley, chopped
1 tablespoon fresh chopped herbs
1 handful fresh chopped chives
1/2 teaspoon salt
1 teaspoon sugar
Pinch smoked paprika
1 egg
1/2 cup + 2 tablespoons milk
2 tablespoons plain yoghurt or sour cream

Preheat the oven to 200 degrees celsius and prepare a muffin or loaf tin.

Take a large bowl and sift the flour and baking powder into it. Add the grated cheese and chopped herbs, the salt, sugar and paprika, and stir to combine.

In a small bowl whisk together the egg, milk and yoghurt or sour cream. Add to the dry ingredients and fold in gently, until just combined.

Spoon into the prepared tin and bake until a skewer inserted into the centre comes out clean (about 20 minutes for muffins).