Three Cheese and Chive Mini Muffins

Looking for a snack?

These little muffins are tasty and easy to make. They would be great for an afternoon snack, or even serve them as part of a finger-food buffet. I love their cheese flavours – feel free to change the cheeses that you use to suit your preferences. For example, using soft cheese with chives mixed into it would add an extra onion hit.

I made these using a 24-hole mini muffin pan. A 12-hole muffin pan will make bigger bites, but you will need to adjust the cooking time accordingly.

Ingredients – makes 24 bite-sized muffins:

  • 2 and 1/2 cups self-raising flour
  • small bunch fresh chives, finely chopped
  • freshly ground black pepper, to season
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup grated cheddar cheese
  • 1/2 cup finely grated parmesan
  • 100g/3.5 oz cream cheese, cut into small cubes

Method:

  • Heat your oven to 190C/170C fan-forced/370F.
  • Grease a 24-hole mini muffin pan with either cooking spray or a little butter.
  • Combine the flour, chives and a good seasoning of black pepper in a bowl.
  • Add milk, egg, oil and the cheeses then mix until just combined. Don’t mix too much or your muffins will be tough.
  • Divide the mixture evenly between holes of the prepared pan.
  • Bake for 20-22 minutes or until golden and just firm to the touch.
  • Remove from the oven and leave to sit in the pan for 5 minutes before turning out onto a wire rack to cool for at least 10 minutes.
  • Serve and enjoy!

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One Response to Three Cheese and Chive Mini Muffins

  1. The Editor says:

    Reblogged this on Recipe Reblog.

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