Discover a delicious chilli cheese muffin recipe which is perfect for breakfast, lunch or a snack. Ready in 30 minutes you won’t want to miss out on these savoury treats.
Pretty much any time my husband and I head out to a cafe for morning coffee he buys a scone or a muffin, whichever he can get his hands on.
Now I make a pretty decent scone, if I do say so myself, and in fact will be posting a date scone recipe soon so look out for that, but my husband still can’t resist a cheesy scone or muffin whenever we are out and about.
Sadly it’s often a letdown for my dearest, because a good savoury muffin is hard to find it seems. They are either the wrong texture or not tasty enough.
That is why I am so pleased with this recipe. Quite simply these muffins are cheesy, chilli, savoury delights!
Now if you aren’t a fan of chilli, just leave it out, no drama!
I love the little pop that chilli gives the muffin, but realise that chilli isn’t everyone’s bag so if you do take it out of the recipe then there is no need to replace it with anything else.
The great thing about these little tastys is that they are ready in 30 minutes so are perfect for a weekend breakfast. Hands up who wants these for breakfast? I see everyone’s hands up! 🙂
They are also great because they are made from pantry staples, nope nothing special to see here folks, all basic pantry goods involved.
These muffins are excellent because they are:
Easy to make,
- 250 g flour
- 2 tsp baking powder
- ½ tsp bicarbonate soda
- 1 tsp chilli flakes (more or less to taste)
- 1 tsp dried parsley
- 1 red onion, chopped
- 100 g cheddar cheese, grated
- 1 large red tomato, chopped
- 1 tsp salt
- 2 eggs
- 250 g natural yoghurt
- Pre-heat oven to 180 degrees celsius.
- Grease your muffin tin (I use a muffin tin with 6 large muffin holes)
- In a bowl mix together the flour, bicarbonate soda, baking powder, chilli flakes, parsley and salt. Stir these ingredients thoroughly so that the baking powder and bicarbonate soda are evenly distributed.
- Add the cheddar cheese and chopped onion to the bowl and stir through.
- In another bowl whisk together the eggs and yoghurt until a smooth batter forms.
- Pour the wet ingredients into the dry and fold together until just mixed (do not over mix, some lumps are ok).
- Pour mixture into 6 large muffin tins stopping 1 cm from the top.
- Bake for 20 minutes (every oven is different, your muffins are cooked when you can push a knife into the centre of a muffin and it comes out clean).
- Leave to sit for 10 minutes on a cooling tray before serving.