Basically I had some cheeses in my fridge that needed eating, so I decided to snap them up from their journey to being extra mature and turn them into a delectable little nibble. I had planned to make normal size muffins, but I was lacking a normal sized muffin tin, thus mini muffins were formed.
You could easily use any savoury ingredient as a substitute or swap cheeses from what I have used, adding a bit of bacon would be good too.
Tip: If you butter the muffin tin then place it in the freezer, your muffins will pop out nice and easily.
For the muffins:
10 oz (275 g) plain flour
1 tablespoon baking powder
1 large egg
8 fl oz (225 ml) milk
2 tablespoons creamy yoghurt
a little butter for greasing
1 teaspoon sea salt
For the flavour:
25g Gruyere, grated or finely diced
25g cheddar cheese, grated or finely diced
10g parmesan (or grana padano or pecorino), grated
Half an onion, finely chopped
1 clove of garlic
1 sprig of rosemary, stalk removed
Knob of butter for frying
Preheat the oven to 200C
Start by gently frying the onion and rosemary in the butter on a low heat with the lid on, when soft and sweet (about 5 minutes) add the garlic and cook for a further 3 minutes, set aside.
Prepare the muffin mixture by sifting the flour, salt and baking powder twice into a mixing bowl (use a plate for 1st stage). Then beat the eggs in a jug before whisking in the milk and yoghurt to the eggs. Fold in the gruyere and cheddar cheeses (the parmesan is for on top) and onion mixture into the flour, then add the egg mixture mixing it in as few a stirs as you can, it looks pretty lumpy at this stage but it will all be fine once they are baked (if you over mix, the muffins won’t rise properly).
Spoon heaped teaspoonfuls of the mixture into the mini muffin tin (they can be pretty high), sprinkle on the grated parmesan and bake in the oven for about 20 minutes or until well risen and golden.
Best eaten warm, and great with a little bit of balsamic syrup.