Rachel’s Secret Tea Room Muffins
Rather like a savoury cupcake recipe, these cheesy muffins are a lovely alternative for lunch or as a snack. Bake until golden and serve ever so slightly warm.
Introduction
These are the other type of muffin, which are more like savoury cupcakes. Rachel runs a secret tea room in her living room in Belper, Derbyshire, and has always been a baking fanatic. She works in local government, but went part time to give herself more time to spend on her passion! ‘When I have a mixed party of guests who do not know one another and I hear the chatter and laughter, it makes it so worthwhile.’ she says. ‘My recipe is for Hazelwood Cheese and Herb Muffins. Hazelwood cheese is locally made in Hazelwood, which is just down the road from where I live. It has quite a strong flavour bur is fantastic in these muffins, very more-ish. The plate is quickly cleared when they appear at the table slightly warm.’
Ingredients
| 250g | self-raising flour |
| 1 tsp | bicarbonate of soda |
| 85g | salted butter, melted |
| 2 | large eggs, beaten |
| 284ml | buttermilk |
| A handful | of chopped fresh herbs, including chives, thyme and basil |
| 100g | Hazelwood cheese or fresh Parmesan cheese, grated |
Essential kit
You will need a 12-hole muffin tray and 12 paper muffin cases.
Method
Preheat the oven to 200°C (gas 6). Line the muffin tray with paper muffin cases.
In a bowl, combine the flour and bicarbonate of soda. In a jug, mix together the melted butter, eggs and buttermilk. Combine the wet and dry ingredients in the bowl, but do not over-mix. Add the chopped herbs and most of the cheese, reserving a little to sprinkle over the muffins.
Spoon the muffin mix evenly into the cases and sprinkle with the remaining cheese. Bake for 15-18 minutes, until golden brown and firm. Transfer to a wire rack to cool. Serve slightly warm.
