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Sweet Chilli Cheese and Semi-dried Tomato Muffins

Muffins

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Method

Sift flour into a large mixing bowl. Reserve 30g Mersey Valley cheese for garnish, crumble the rest into
small pieces and mix into the flour. Chop half the semi-dried tomatoes and add to the flour. Make a well in the Centre, combine the eggs and milk together and mix into the flour until well combined.

Spoon mixture evenly into 12 muffin pans lined with paper muffin cases. Garnish with remaining semi-dried tomatoes and slivers of reserved Mersey Valley cheese. Bake at 190°C for 18 -20 minutes or until golden brown. Turn out and serve warm with butter.

Note:  Muffins can be made with other flavoured varieties of Mersey Valley cheese. Try these combinations:

  • Chopped salami with Mersey Valley Garlic and Herb Vintage Club Cheddar cheese
  • Spinach with Mersey Valley Original Vintage Club Cheddar cheese
  • Shredded Ham and Mersey Valley Tomato Vintage Club Cheddar cheese

Serves: 12
Preparation Time: 5 minutes
Cooking Time: 30 minutes

Shopping List

  • 3 cups self-raising flour
  • 180g Mersey Valley Sweet Chilli Vintage Club Cheddar cheese
  • 200g semi-dried tomatoes 
  • 2 eggs
  • 2 cups milk