Cheese Muffins With Piquantè Cream Cheese
These need to be made and served on the same day, if possible
Makes enough for: 21 small muffins
Ingredients
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
Method
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