Many cafes in Singapore sell different variations of sweet muffins such as banana muffin, blueberry muffin, pecan nuts and oats muffin, chocolate muffin etc. But I don’t really like them anymore. After my pregnancy, my tastebuds switched from a sweet one to a totally savoury one.
So savoury muffins it shall be, and they aren’t all that new, really. I’ve seen many of these recipes online for quite a while now, except that they aren’t commonly found in local eateries and cafes. Unfortunately.
Which is why I am making them for myself at home and I can hence put as much cheese as I want in them.
Believe me, they are simply irresistible!
- Plain flour: 2 cups
- Baking powder: 1.5 tsp
- Double-acting baking powder: 1 tsp
- Salt: 1/2 tsp
- Egg: 2
- Milk: 1 cup
- Olive oil: 3 tbsp
- Carrot: 2 big (or 3 small), finely grated
- Cheddar cheese: 100g, finely grated
- Gruyere cheese: 100g, cut into small cubes
- English parsley: 1 stalk, finely chopped
- Preheat oven at 180 degree Celsius.
- Combine flour, baking powders and salt in a mixing bowl. Stir to combine.
- In a separate bowl, whisk eggs, milk and olive oil together.
- Stir wet mixture into dry ingredients till combined.
- Add carrot, cheeses and parsley into mixture. Stir to distribute evenly but do not over-work.
- Scoop 2 tbsp of mixture into each of 12 greased muffin cups, about 3/4 full.
- Bake 25 min till golden yellow and well-risen.
- Cool for 10 min before serving.
- This recipe tastes really similar to my ‘Beer Batter Cheese & Dill Bread For The Cheese Lovers‘, likely because the gruyere cheese, which is one of my favourite ingredients in baking, tends to overwhelm the other ingredients in the recipe. But that’s exactly how I want it to be!
- I used soya milk instead of dairy milk to bake the muffins as the little one is a little lactose-intolerant.
- It is a little greasy in taste due to the gruyere cheese. You could reduce the amount of cheese or take out the gruyere cheese altogether if you prefer something lighter in taste.