Cheese Muffins

The recipe called for 1 teaspoon of the mixture to be used for each of the cheese muffins which did not make sense to me. I used slightly more and still ended up with 21 small muffins.

Cheese Muffins With Piquantè Cream
Cheese Muffins With Piquantè Cream
Head straight on to the Recipe For ♥ Cheese Muffins ♥

16 years, 8 months and 2 weeks after we moved into our cottage, we moved into the main bedroom. It is not as if the house took us that long to build. But I was adamant we would not move until the room was 100% complete. And despite my best intentions, I caved. We (meaning Dave and James) moved the bunk beds into the downstairs guest bedroom. And with our bedroom now cleared, Dave suggested we move into it. We have friends coming to stay in December and it made the most sense to have them all in the house. The drawers have not yet been built so we (Dave and I) moved the chest of drawers into the room so Dave has easy access to his clothes.

Today’s inspirational recipe from Lavender and Lime ♥ Cheese Muffins ♥ #LavenderAndLime Click To Tweet

The upside of this was that Dave has decided to create a built in chest of drawers which will give us (read him) plenty of space for his clothes. I have drawers that have moved with me since I first left home. This will serve its purpose until my drawers are designed. The first night in our ‘new’ bedroom was weird. The lighting was all wrong, and the space too big. The second night was slightly better. On the third evening I opened the blinds in the gym and that helped a lot. Since then I have had consistently good sleep. I wonder how much that has to do with us facing east? It is something I once read, and what I kept in mind when we designed the house. Which way does your bed face, and do you sleep with some ambient light or not?

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Cheese Muffins With Piquantè Cream Cheese

These need to be made and served on the same day, if possible
Recipe Category: Baking, Canapé
Makes enough for: 21 small muffins
All Rights Reserved: Adapted from All Sorts Of Tapas page 66


For the muffins

  • 265 g flour
  • 15 mls baking powder
  • 5 mls fine salt
  • 40 g cheddar, grated
  • 10 g flat leaf parsley, chopped
  • 5 mls dried mixed herbs
  • 250 mls milk
  • 80 mls canola oil
  • 1 egg

For the piquantè cream

  • 125 g cream cheese
  • 8 piquantè peppers, finely chopped


For the muffins

  • Preheat the oven to 200°Celsius
  • Sift the flour, baking powder and salt into a mixing bowl
  • Add the cheese, parsley and mixed herbs and stir to combine
  • Place the milk, oil and egg into a mixing bowl and whisk to combine
  • Add to the dry ingredients and mix until just combined
  • Spoon roughly 30mls into each hole of a sprayed 12-hole muffin pan
  • Place into the oven and bake for 20 minutes
  • Remove from the oven and tip the muffins out onto a wire rack to cool

For the piquantè cream

  • Place the cream cheese into a mixing bowl and add the peppers
  • Stir to combine and refrigerate for 30 minutes to allow the flavours to develop
Inspiration published on Lavender and Lime November 29:


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14 thoughts on “Cheese Muffins

  1. To answer your question: I require 100% darkness to sleep or I’m up all night. But the muffins look so tasty and moist! And I gotta feeling we are going to need more muffins these days!

  2. Flavored cream cheese is always tempting. I like the idea of hot peppers instead of the more usual mild pimento add-in.

    best… mae at

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