Some of my friends are not used to the idea of a muffin that’s not sweet, so at a recent get-together, I kept hearing these referred to as scones. I guess that works. Scones baked in a muffin tin. Scuffins?
Whatever you want to call them, I love these savoury treats because they’re cheesy and spicy and so easy to make and you can put whatever you want in them (hence the cheese and spice in my version).
This recipe makes a dozen – enough for light entertaining or to stash in your fridge so you can eat them yourself, one by one, heated in the microwave for 10 to 15 seconds each, slathered in real butter, a cuppa tea or Milo on hand… just because.
I adapted this from the recipe on the back of the Champion Self-Rising flour bag, mostly because that recipe didn’t quite work for me like… at all. It was way too dry, some of my test-tasters (thanks family!) could taste the baking powder, and it didn’t pack the kinda flavour punch that I love.
Anyway, so this is what I came up with. It’s yummmm (says I):
2 cups self rising flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup grated Parmesan cheese
3/4 cup grated cheddar cheese
1 Tbsp finely chopped spring onions
1 Tbsp dried mixed spices (you decide which ones you like)
A pinch of cayenne pepper
50g butter, melted
1 cup milk (more if necessary)
Preheat the oven to 150°C.
Chuck the first 8 ingredients into a bowl and whisk until really well combined.
Add the butter, egg and milk (into a well in the center of the bowl if you like) and whisk some more, adding more milk if necessary, until you get a sticky ball of doughy batter.
Divide the batter into the 12 wells of a well-greased muffin tin.
Bake for 20 minutes or so, until just turning golden brown on top.
Tried this recipe? What do you think? Got a savoury muffin favourite of your own? Please tell us in a comment below.