Savoury Muffins pt. 2: Pepper, Cheese and Mustard Muffins

This week, thanks to tons of essay deadlines, I’ve had my head in the worlds of Panem and Pompeii, and therefore my imagination has been a little lacking. Therefore, like any great writer (*cough* Suzanne Collins), I’ve used the same formula twice for a less-successful sequel. I hope you won’t mind as savoury muffins are pretty much the epitome of delicious library snack; they’ll revive you and see you through the rest of your work-laden day.

Go crazy with your own variants on my muffins, if you so wish. They are perfect for substitution and change, but you should probably keep the cheese in since it holds it all together.

Pepper, cheese and mustard muffins



225g plain flour

2 teaspoons baking powder

Salt and pepper

150g (cheddar) cheese, grated

2 eggs

225ml milk

120ml oil (sunflower, vegetable or olive)


2 tsp. grainy mustard

2 peppers, deseeded and diced into small pieces

A few slices red onion


  1. Preheat the oven to 180°C, and grease a muffin tin very well, or line with paper cases.
  2. Sift the flour into the bowl, and add the baking powder and seasoning. Stir in the grated/chopped cheese (or, if you’re using a wet cheese, leave to the end).
  3. Measure the milk and oil into a jug, and add the eggs. Beat well.
  4. Make a well in the dried food, and pour the wet ingredients in slowly. Be careful to only stir enough to ensure everything is combined.
  5. Stir in your fillings very gently.
  6. Divvy the batter up between the muffin cases (the batter should come up almost level with the edge)- it will make about 10-12.
  7. Bake in the preheated oven for 30 minutes, until the muffins are a beautiful golden brown colour.
  8. Leave to cool on a rack a little before taking them out. Enjoy with a thermos of tea as a study break in the library.
This entry was written by Flossita and published on 25 April, 2014 at 5:23 pm. It’s filed under Baking, Packed Lunches, Savoury Recipes, Snacks and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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