These savoury cheese muffins add a festive touch to your Christmas table. Serve them with soup or salad as a starter. They also freeze well so are perfect for unexpected guests, served with cheese and cured meats. You will need star-shaped silicon moulds or you can simply make these as normal muffins.
Makes: 9 savoury muffins
100g plain flour
1 teaspoon baking powder
2 medium eggs
70g grated Parmesan cheese
1 teaspoon salt
1 pinch pepper
65ml vegetable oil
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Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
Mix the flour and baking powder together in a large bowl. Set aside.
In another bowl, beat the eggs until light and fluffy with a whisk or electric beaters. Add grated Parmesan cheese, salt and pepper then mix well.
Stir in the flour with baking powder, mixing vigorously to prevent lumps. Pour in oil and milk then mix to create a smooth mixture. Spoon the mixture into 9 silicon star-shaped moulds, filling them about 2/3 full. Transfer the moulds to prepared baking tray.
Bake in preheated oven for 15 to 17 minutes, without opening the door. Insert a skewer into the centre of a muffin. If it comes out clean, the muffins are cooked. If not, keep baking for 1 or 2 minutes.
Remove from oven; transfer to a wire rack to cool.