The ultimate combination of sweet and savoury, these cheesey muffins are a cold weather comfort you can’t go without. Perfect for parties, family gatherings or as an indulgent treat for an evening in. Ideal for vegetarians, these muffins contain delicious vegetable flavours alongside cheddar cheese and creamy buttermilk. Experiment with various types of cheese for a variation on this creamy treat. Enjoy fresh out of the oven or with a selection of afternoon tea treats.
1 1/4 cup of flour
3/4 teaspoon of baking powder
1/8 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of grated cheddar cheese (plus some extra for the topping)
1/3 cup of thinly sliced green onions
2 tablespoons of melted butter
2 tablespoons of oil
1/4 cup of sugar
2 tablespoons of sour cream
Preheat the oven to 220°C and move a rack to the top of the oven. Grease a mini muffin tin with butter.
Mix together the dry ingredients in a bowl and then add the cheddar and green onions. Put this to one side and whisk the melted butter and oil.
Add the sugar to the butter and oil and until well combined and whisk in the egg. When the mixture is smooth, add the buttermilk and sour cream. Combine the mixture with the dry ingredients and fold until just combined.
Divide into the prepared pan and top with cheddar cheese. Bake for 5 minuts and then turn the oven down to 170°C and bake for 10 minutes or until golden brown.
Cool in the tin for ten minutes before removing. Enjoy Warm!