CHEESE & HERB MUFFINS

INGREDIENTS

3 Cups Self Raising Flour
50 grams reduced fat spread
1 Tsp Gourmet Garden Basil
1 Tsp Gourmet Garden Thyme
1 Tsp Gourmet Garden Parsley
I used fresh parsley as I didn’t have gourmet garden Parsley.
1 Cup Reduced Fat Cheese
1/2 Cup Parmesan cheese (this can be omitted)
2 Eggs, lightly beaten
1 1/2 Cups Milk


LET’S PUT IT ALTOGETHER

Place the flour in a large bowl.
Rub the butter through the flour.
Add the herbs (you can mix the herbs up to suit your tastes)and mix through.
Add the cheeses and mix through.
Add the egg and milk and mix to combine. Don’t over mix just enough for all ingredients to combine.
Spoon into a greased muffin tray.
Bake in a 180 degree oven for 20 minutes or until the start to turn golden on top and spring back when touched.

SERVES- 12 Standard Muffins or 24 Mini Muffins

SERVING SUGGESTION

Eat warm with a smear of margarine
Use to dip into homemade soup

VARIATIONS

You can add ham, zucchini, carrot, corn to this mix. Just add a little extra milk to compensate for the extra ingredients.

STORAGE

Once cooled keep in an air tight container in the fridge for 3-5 days. Heat in the microwave before eating.
Place into zip lock bags and freeze for up to 3 months.

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5 Responses to CHEESE & HERB MUFFINS

  1. Pauline January 28, 2015 at 12:38 pm #

    You have been blessed to have two beautiful boys <3 xo 🙂

  2. Nawal January 24, 2016 at 8:35 pm #

    Hi
    What reduced fat cheese do you use in he recipe?
    And also the reduced fat spread?
    Thanks so much looking forward to
    making these.

    • Amanda January 25, 2016 at 11:26 am #

      I just used light tasty cheese and light olive oil spread. Any other light margarine spread is fine too.

  3. Nadine March 12, 2017 at 3:54 pm #

    Hi Amanda, thanks for the recipe. I would like to make these for my 10 mo. I have some frozen purees which I would like to use up, do you think I can mix some in these? Also can I use butter instead of the reduced fat spread? Thanks!

    • Amanda March 20, 2017 at 9:04 am #

      HI Nadine, sorry for the delay. Yes, the addition of puree would be perfect and yes you can use butter instead.

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