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Three-cheese muffins

Three-cheese muffins recipe

three-cheese muffins




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    • 500 ml (280 g) self-raising flour
    • 2 ml salt
    • 2 ml cayenne pepper
    • 2 ml freshly ground black pepper
    • 125 ml (100 g) Clover Mature Cheddar, grated
    • 125 ml (100 g) Clover Gouda, grated
    • 100 ml (24 g) La Campania Pecorino, grated
    • 175 ml Clover Fresh Full Cream Milk
    • 100 ml Clover Mooi River Butter, melted
    • 2 eggs
    • 25 ml cooking oil
    • To serve
    • Clover Mature Cheddar, grated
    • Clover Butro Spread Butter Spread
    • tomato jam

    Preheat oven to 200°C.

    Sift the flour, salt and cayenne pepper together. Add the black pepper and cheese.

    Mix through.

    Beat the milk, butter, eggs and oil together.

    Gradually add to dry ingredients and gently mix until evenly moistened.

    Do not over mix, mixture can still be lumpy.

    Spoon into the hollows of a greased muffin pan.

    Bake for 20 - 25 minutes or until muffins spring back when lightly pressed with finger.

    Allow to cool in pan for 5 minutes before turning out onto a wire rack.

    Serve warm or at room temperature with butter and cheese.