A delicious savoury muffin, simple and oh so tasty! Cheese & Sunflower Seeds makes such a lovely combo
I have so many muffin recipes but not as many savoury versions so I wanted to share a few more combos that I think are lovely!
Muffins are so handy to have on hand, they freeze well, are great to have in lunchboxes and are a lovely snack during the day. With this recipe it is also a great base recipe to add any extras you might like!
I have kept things really simple here and they are lovely as is but feel free to add extra herbs, vegetables or even bacon to this base recipe.
All you will need to make these are:
Please scroll down to the printable recipe card for the full method for how to make these
-
Self Raising Flour
-
Salt
-
Butter
-
Grated Cheese, I use tasty
-
Sunflower Seeds
-
Egg
-
Milk
-
Paprika
This recipe was originally in a muffin book I have that is called Granny’s Muffins, this is a lovely compilation of old recipes that have stood the test of time.
To make these is so easy, first rub the butter into the self raising flour and salt. Cube the butter before this step to make it much quicker. Then add to this the cheese and sunflower seeds and a little pinch of paprika.
I like to use Tasty Cheese, which is a rich aged cheddar cheese, it gives such a lovely flavour.
Then combine the egg and and milk and whisk it well, before pouring this over the flour mixture. The key to a good muffin is to not overmix at this stage of the recipe. Fold the liquid through until the flour is just incorporated, this will give you light muffins.
Add a small scoop to a well greased muffin tray. I always use cooking spray to do this as it is so easy, but you can use oil or softened butter to spread thoroughly in the holes.
The final step is to sprinkle paprika and sunflower seeds over the muffins before baking. Then bake for around 20 minutes, or until they are golden and spring back to the touch.
I always leave muffins for no longer than 5-10 minutes in the muffin tray before I transfer them to a wire rack, this means that they have cooled enough to be lifted but not getting soggy bottoms!
I hope you enjoy this recipe, it’s super versatile so feel free to add anything you like!
My other favorite savoury muffin is this Deluxe Bacon one – so filled with gorgeous flavours!
Cheese & Sunflower Seed Muffins Recipe
Cheese & Sunflower Seed Muffins
Delicious light cheese and sunflower seed muffins, feel free to add your own variations to the base recipe
Ingredients
- 2 Cups Self Raising Flour, 300 grams
- 1/4 teaspoon Salt
- 60 grams Butter, diced
- 1 Cup Tasty Cheese, 100 grams, Grated
- 2 teaspoons Sunflower Seeds + extra for topping
- 1/4 teaspoon Paprika Powder
- 1 Cup Milk, 250mls
- 1 Egg, Medium, Size 7
- 1/2 teaspoon Paprika Powder for topping
Instructions
- Preheat the oven to 200C Bake and have the oven rack in the centre of the oven
- Grease a 12 hole muffin tray well, with either cooking spray, butter or oil thoroughly coating the holes
- In a medium bowl add the flour and salt and combine well
- Add to this the cubed butter, and using your fingers rub the butter into the flour until it resembles coarse crumbs and no large pieces of butter remain
- Add to this the grated cheese, sunflower seeds and 1/4 teaspoon of paprika and fold to combine
- In a small bowl add the milk and egg and whisk well to combine
- Pour this into the flour mixture and gently fold the wet ingredients into the dry, only until no flour remains, do not overmix.
- Spoon the batter into the muffin holes, no higher than 3/4 full
- Sprinkle the second measure of paprika powder evenly over the batter, I found it best to do this by sprinkling with your fingers to dust the tops
- Then sprinkle over a small amount of sunflower seeds on each muffin also
- Bake in the preheated oven for 20 minutes, or until lightly golden and spring back to the touch
- Allow the muffins to cool for 5 minutes in the muffin tray before carefully transferring to a wire rack to cool
- Serve warm or cold, these freeze beautifully too.
- Store in an airtight container once cold
- Enjoy!
Notes
Can I add other ingredients to this recipe?
Yes absolutely! Think of this as a base recipe and go from there. Feel free to add extra herbs, fresh or dried. Can add other seeds, bacon would be lovely too. In terms of vegetables, limit the moisture content of these for best results, and keep them finely chopped. I would love to hear what you use in yours.
How can I freeze muffins?
Make sure the muffins are completely cold before freezing. Add them to an airtight container in a single layer or a freezer bag. If you are layering them or they will touch each other, consider freezing them first on a tray so they are completely hard and frozen before adding to the container or freezer bag. Remove as much air as you can from the freezer bag if using.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 471mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 6g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
If you make this recipe be sure to let me know what you think in the comments below and rate it too!
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Happy Baking
Anna
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