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.