Prep Time : 15 Minutes | Cook Time : 12 Minutes | Total Time : 30 Minutes | Difficulty : Easy
Cheese. Because reasons. Who ever needed a reason to eat cheese anyway? If you’re like me and are just looking for any excuse to eat more cheese then you will love these muffins. Packed with cheesy flavour and smoky spice they are the perfect savoury snack. Need lunch instead? Make the muffins full size, split and fill with whatever you like – basil pesto, tomato and ham is an excellent place to start.
Because cheese can stick like crazy it’s Very Important that you prepare your muffin tin properly. I have tried to rely on the non-stick coating of mine with these and it only ended in frustration. So brush with melted butter and dust with flour – I promise it’s worth it.
To make these scrummy bites we are going lo-fi. All the dry ingredients go into a bowl with the grated cheese and it’s all rubbed together until combined and crumbly with a few nubbins of cheese here and there.
Whisk the egg and milk together. Make a well in the centre of the dry ingredients and pour in the wet. Fold gently until everything is just combined then divide between 24 mini or 12 regular muffin tin wells. You will be filling them more than it seems you should – just go with it. I find I do have a little left over when I make the mini size and you can always use this up by dropping spoonfuls onto a baking sheet.
Bake at 200C (390F). Mini muffins take 10-12 minutes, regular size 15-20, turning halfway through. Let them cool in the tin for about 5 minutes then turn them out while they’re still warm. When I say turn in this case I mean gently hold each muffin by the top and give it a little wiggle to release it from the tin (bet you’re glad you prepped your tins properly now). Some may cling a little more than others due to exposed cheese and they will need a little more wiggling.
These are best while still warm from the oven so dig in! If there are any left the next day (what is wrong with you?) then it’s best to warm them through again.
Smoky Chipotle Chilli and Cheese Muffin Bites
Prep Time : 15 mins | Cook Time : 12 mins | Total Time : 30 mins | Difficulty : Easy | Makes : 24 mini muffins
Fluffy mouthfuls packed full of cheesy flavour with the added punch of smoky chipotle chilli.
- 260 gm | 9.3 oz | 1 1/2 cups flour
- 4 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp chipotle chilli powder
- 1/2 tsp smoked paprika
- 250 gm | 9 oz grated tasty cheddar cheese
- 1 egg
- 250 ml | 8.5 fl oz | 1 cup full fat milk
Preheat the oven to 200C (390F). Brush a mini muffin tin with 1 tbsp melted butter and dust with flour.
Sift the dry ingredients together into a bowl and add the grated cheese. Rub together with your fingertips (as for scones) until the mixture is well combined and resembles crumbs. A few nubbins of cheese here and there are all good. Whisk the egg and milk together then add to the dry ingredients. Fold together gently until just combined.
Divide between the mini muffin tins and bake for 10-12 minutes turning halfway through. If using a regular muffin tin then bake 15-20 minutes. Leave to cool in the tin for 5 minutes then wiggle each muffin gently to release it from the tin. Enjoy while still warm.
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