Cheese & herb muffins with whipped Bovril butter
Easy cheese & herb muffins with whipped Bovril butter
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Ingredients
Cheese & herb muffins:
- 50 grams Gideon Milling Whole wheat flour
- 160 grams Gideon Milling Cake Flour
- 2 tsp baking powder
- ½ tsp fine salt
- Small pinch of Cayenne pepper optimal
- 1.5 tsp chopped fresh thyme or 1 Tbps chopped parsley or chives
- 1 tsp dried mixed herbs or any dried herb
- 80 grams grated mature Cheddar and a little extra for the top - I used the large grate
- 30 grams grated parmesan or Pecorino
- 1 large free-range egg
- 210 ml milk use 30 ml less if not using whole wheat flour
- 60 ml oil or melted butter
Whipped Bovril butter:
- 100 grams salted butter room temperature or slightly softened
- 1 tsp Bovril or a dash more if you like it stronger
Instructions
- Preheat the oven to 180C/350F and line your muffin tins with baking paper or muffin liners.
- Mix all the dry ingredients together until well combined then add the herbs and cheese. Stir this through the dry mix until evenly distributed.
- Beat all the wet ingredients together in a separate bowl then add this to the dry ingredients. Fold through with a wooden spoon until well combined. Divide the mixture evenly between the lined muffin cups and sprinkle a little extra cheese over the top. Bake for 20 – 25 minutes (depending on the size) and when the muffins start turning golden.
- Serve warm or hot out the oven with the whipped Bovril butter.
To make the Bovril butter:
- While the muffins are baking, whip the slightly softened butter with the Bovril using an electric whisk. Once it softens and fluffs up, it is ready to serve.
Notes
Storage Instructions for Cheese and Herb Muffins
Short-Term Storage (Room Temperature)- Allow the muffins to cool completely before storing.
- Please place them in an airtight container lined with a paper towel.
- Store at room temperature for up to 2 days.
- Warm them in the oven at 150°C (300°F) for 5 minutes to refresh.
- Store muffins in an airtight container in the fridge for up to 5 days.
- Bring to room temperature or warm in the oven before serving.
- Wrap each muffin individually in plastic wrap or foil.
- Place them in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw at room temperature for about 1 hour.
- For a quick option, microwave for 20–30 seconds or bake at 150°C (300°F) for 10 minutes.
Servings: 8