This was the second time I made these little muffins. The first time I made them in a hurry to take as a plate to Playcentre, where, it would be fair to say, they didn't exactly bring the house down. I thought it might be nice to have something savoury for a change, but they were well and truly trumped by the chocolate weet-bix slice that someone else brought along. I ate quite a few to make a dent in them, so as not to have to take home an embarrassingly large tinful!
Anyway, despite their humble appearance they are tasty little muffins. Light and soft in the middle, with a crunchy, cheesy crust, and not as rich as my usual cheese muffin recipe. I left half plain, with just cheese, and to the other half of the batter added a tablespoon of basil pesto and tomato chilli jam. These would be delicious made as larger muffins to serve with soup.
I flagged the melted brie bit, but guess it would be nice if eating them with drinks, although I am not a huge fan of melted brie, finding it a bit greasy. Daisy very happily munched her way through one for morning tea, taking an impossibly long time to eat one mini muffin but enjoying it all the same! Next time I make them I will add some grated veges and freeze them for her snacks.
cheese muffins with melted brie - Kathy Paterson - Week 26
2 c flour
4 tsp baking powder
1 c grated tasty cheese
1/2 tsp salt
1 egg, beaten
1/4 c oil (I used rice bran)
1 1/2 c milk
200g Camembert or brie, cut into even sized pieces
Preheat oven to 220c. Combine flour, baking powder, salt and cheese. In a separate bowl combine wet ingredients, and add to dry, mixing just enough to combine. Spoon into greased mini muffin tins. bake for 10-12 minutes. If using the brie, make a small split and place a piece of brie in it. Bake till cheese has melted and serve hot.
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