Cheddar and basil muffins
Makes 12
Easy
10 minutes
20–25 minutes
"These savoury muffins are perfect for early mornings during Ramadan when you feel like a muffin, but it’s way too early to have a sweet one. I usually make them the night before as they take just five minutes to put together. I bake, cool and store them in a sealed container in the fridge. In the morning I reheat them for 2–3 minutes in the air-fryer to enjoy with a cup of coffee. These muffins are also great for an on-the-go breakfast on busy weekdays, and make a delicious addition to lunchboxes. I love using leftover broccoli, spinach, corn or mushrooms for variety. Add a spicy jalapeño for those who love more heat!" –
Ingredients
Method
- 200 g flour
- 3 t baking powder
- 1 t salt
- 2 t mustard powder
- 1 t smoked paprika
- 2 cups strong Cheddar, grated, plus extra for sprinkling
- ½ cup feta, loosely crumbled, plus extra for sprinkling
- ½ cup basil, finely chopped
- 1 extra-large free-range egg
- 5 T soda water
- 80 ml milk
- 4 T oil
- butter, for serving
Method
Ingredients
1. Preheat the oven to 180°C. Place the dry ingredients into a mixing bowl and stir with a wooden spoon. Mix the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir lightly, taking care not to overmix.
2. Place cupcake holders into a 12-hole muffin pan and spoon in the batter.
Sprinkle over a little extra Cheddar and feta.
3. Bake for 20–25 minutes, or until a skewer comes out clean. Serve warm with butter.
Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy
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