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Herb and Cheese Muffins

A recluse like me needs the slightest hint of an excuse to stay home and curl up with a book instead of going out. And lately, I’ve had enough books on my bedside to make a nightstand out of my books! You guys, I’m literally drowning in books! But it’s not such a bad thing if I surface with a recipe for muffins that are glistening with cheese and fragrant with herbs, right?

I found this recipe for Herb Cheese muffins in a book that was gifted to my Mum on her birthday back when I was in school. Let’s just say it was a while ago. A time when I was, in my head, dating Ricky Martin. Yep, that long ago.

These muffins NEED cheddar. Please don’t skim on it. The low fat variety doesn’t hold up at all, we don’t even know how much processing went into it. We deserve better, we really do.

Dill, basil, thyme, chives and marjoram get chopped up and tossed into the batter with the shredded cheese. Oh this is the good life. If you got home late from work and couldn’t manage to get fresh herbs, don’t worry, dried ones will do just fine. Just follow the rule of thumb- one tablespoon of each herb if they’re fresh, or ½ tablespoon if using dried herbs.

Zucchini Soup or Fig Arugula Salad make great accompaniments for the soft and deep flavours of Herb and Cheese Muffins. They even make for great party-starter hors d’oeuvres and taste FAB with some chilled beer.

Recipe adapted from ‘Salad Menus’

Makes 6 muffins.

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Herb and Cheese Muffins
A recluse like me needs the slightest hint of an excuse to stay home and curl up with a book instead of going out. And lately, I’ve had enough books on my bedside to make a nightstand out of my books! You guys, I’m literally drowning in books! But it’s not such a bad thing if I surface with a recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pre-heat the oven to 175 degrees Celsius. Grease dust a 6 muffin pan or use muffin liners.
  2. Sift the flour, salt and baking powder together into a large bowl.
  3. In a separate bowl, combine eggs buttermilk and beat until frothy. Add olive oil and honey and whisk briefly to combine.
  4. Fold the wet ingredients into the dry ingredients. Add the shredded cheese and herbs and fold to combine until just blended. Do not overmix.
  5. Spoon the batter into prepared muffin pan, filling each cup 3/4th full. Bake for 20 to 25 minutes or until brown in colour springy to the touch. Cool on a wire rack before serving.
Recipe Notes

If using dried herbs, use 1/2 tablespoon of each.

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16 Comments on “Herb and Cheese Muffins

vidhi
September 2, 2013 at 10:22 am

Wow they look delicious 🙂 i should try it sometime !

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musafiratheart
September 9, 2013 at 10:28 am

They look fab! Lovely photography!

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Tarika Singh
September 10, 2013 at 11:52 am

Thank you!

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Tarika Singh
September 10, 2013 at 11:53 am

And when you do,I’d love to know how they turn out 🙂

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Anuradha S
March 2, 2014 at 4:41 am

Hello ! These look delicious ! I am planning to try them out today evening … However I was wondering if eggs can be replaced with something or if they can be skipped altogether?Thank you 🙂

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Tarika Singh
March 2, 2014 at 4:58 am

Hi Anuradha, I don’t think the eggs can be skipped. Do you do a lot of eggless baking? What do you generally substitute for eggs in cakes & muffins?

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Tarika Singh
March 2, 2014 at 5:01 am

I only know of Ener-g egg replacer in the market, but haven’t tried it.

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Anuradha S
March 2, 2014 at 5:29 am

Hello ! Thank you for the quick reply 🙂 I have baked eggless muffins and cakes and they turn out well. I don’t use any egg replacer or any substitute as such although I have read about -yogurt , vegetable oil , flaxseeds, bananas being used as substitutes but never tried them in a regular-egg using recipe. The thing is I have never baked with cheese mixed in the batter so I am confused if skipping eggs or replacing them would affect the fluffiness ?

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Anuradha S
March 2, 2014 at 5:47 am

Or maybe what I can do is … Your recipe already includes yogurt which is considered as egg-substitute , I will play around with the yogurt quantity according to the number of eggs required and what your recipe already asks for and will update you 🙂 *fingers crossed*

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Tarika Singh
March 2, 2014 at 8:14 am

I think that would work only in a recipe that didn’t call for yogurt / buttermilk. Perhaps try one of the other methods of substitution that you’ve mentioned?

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Anuradha S
March 2, 2014 at 9:34 am

I guess then flaxseed powder it is ! It already contains yogurt and oil , bananas I am not very keen on adding somehow. I hope it works, worth a try 🙂 Have baked cookies with flaxseeds instead of eggs and it was successful 🙂

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Tarika Singh
March 2, 2014 at 9:43 am

Let me know how it turns out 🙂

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Anuradha S
March 3, 2014 at 7:02 am

Hello ! I tried making the muffins with a few tweaks and they turned out well 🙂 They were puffy enough and soft. I used the same quantities mentioned above instead of the following changes :1. Instead of two eggs I used 1tablespoon of flaxseed powder mixed with 3 tablespoons of water ( though from where I read it was mentioned that for 1 egg = 1tablespoon flaxseed powder+3tablespoons of water) 2. I skipped honey and added salt to taste and chilli flakes for savoury flavour.3. For buttermilk I used 1/4cup yogurt + 1/2 cup milk. ( Initially I added 1/4 cup milk but the consistency asked for 1/4cup addition milk) These were delicious ! I am glad I tried these out and the experimentation with skipping eggs turned out well 🙂 Thank you !

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Tarika Singh
March 3, 2014 at 8:05 am

Sounds swell Anuradha!

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Deepa Krish
June 3, 2014 at 2:44 am

Enjoyed making these today. Added spinach n corn n packed in more goodness:-) My son’s thumb- o -meter gave me the highest rating

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Tarika Singh
June 3, 2014 at 6:39 am

That’s so sweet Deepa!

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