Posted by: marthabernie | May 17, 2014


I like savory muffins as much as I like sweet muffins, maybe even more, and this is a great savory muffin recipe.  The taste is definitely Cheddar, but the Parmesan adds a little tangy flavor to it.


1/4 pint vegetable oil plus extra for pan

1 large eggs

8 oz buttermilk added to 4 oz milk

1 pound 2 oz self rising flour

1 teaspoon dry mustard powder

5 oz Cheddar cheese, grated

1 bunch spring onions, sliced

small bunch chives, snipped into small pieces

1 oz Parmesan cheese, grated

7 oz cream cheese or other soft cheese, gently diced into small cubes

Heat oven to 350 degrees F and oil a 12 cup muffin tin.  Mix flour, 1 teaspoon salt and mustard powder in a bowl, then stir in cheddar, onions, chives and half the Parmesan cheese.  Use a large spoon to gently fold the wet ingredients into the dry, don’t overmix, just lightly combine.  Mix in soft cheese cubes at the end.  Spoon evenly among the 12 cups (they will be very full), scatter with remaining grated cheese and bake for 25 minutes.


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