If you love cheese and muffins, you will love this recipe by Mary Berry, the famous British baker and cookbook author. These cheese muffins are quick and easy to make, and they are perfect for a savory snack or a side dish. They are cheesy and oozy when served warm, and still fragrant and tasty when eaten cold. You can enjoy them with soup, salad, or on their own.
This recipe is adapted from Mary Berry’s BBC 2 Series, Quick Cooking. It makes 12 muffins and takes about 35 minutes to prepare and cook. You will need a 12-hole muffin tin and muffin cases to make this recipe.
Mary Berry Cheese Muffins Ingredients
- 275 g (10 oz) self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 50 g (2 oz) butter, melted
- 1 large egg, beaten
- 250 ml (9 fl oz) milk
- 75 g (3 oz) Gruyère cheese, grated
- Leaves of 1 bunch of basil, chopped
- 75 g (3 oz) pitted black olives, chopped
- 2 tbsp sun-dried tomato paste
Method to Make Mary Berry Cheese Muffins
- Preheat the oven to 200°C/180°C fan/gas mark 6 and line the muffin tin with muffin cases.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a small bowl, whisk together the butter, egg and milk.
- Add the cheese, basil, and olives to the bowl of dry ingredients and mix well.
- Pour in the wet ingredients and gently stir everything together using a fork. Do not overmix or the muffins will be tough.
- Swirl in the sun-dried tomato paste to give a rippled effect through the batter. Do not stir it in completely or the muffins will lose their color contrast.
- Divide the batter evenly among the muffin cases, filling them about two-thirds full.
- Bake for 18 to 20 minutes or until golden and a skewer inserted in the center comes out clean.
- Let the muffins cool slightly in the tin before transferring to a wire rack to cool completely or serve warm.
How do I serve Mary Berry Cheese Muffin?
- Serve them warm or cold, depending on your preference.
- Enjoy them with a spread of butter, cream cheese, or jam.
- Pair them with soup, salad, or sandwich for a complete meal.
- Pack them for lunch, a picnic, or a road trip.
What do I serve with Mary Berry Cheese Muffin?
- You can serve them with any soup that you like, such as tomato, vegetable, or chicken.
- You can also serve them with a fresh and crisp salad, such as Caesar, Greek, or coleslaw.
- Alternatively, you can serve them with a simple and satisfying sandwich, such as ham and cheese, tuna and mayo, or egg and cress.
Tips to Make Perfect Mary Berry Cheese Muffins
- If you can’t find muffin cases, you can use cupcake cases instead. They are larger than fairy cake cases, but not as deep as muffin cases, so you may get a few extra muffins from this recipe.
- If you don’t have Gruyère cheese, you can use any other hard cheese that melts well, such as cheddar, parmesan, or Emmental.
- You can also add other herbs or spices to this recipe, such as oregano, thyme, rosemary, or paprika.
How do I store Mary Berry Cheese Muffins?
You can store these cheese muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months. To reheat them, microwave them for 10 to 15 seconds or bake them in a preheated oven at 180°C/160°C fan/gas mark 4 for 5 to 10 minutes.
One muffin (based on 12 servings) has:
- Calories: 198
- Fat: 9 g
- Carbohydrates: 23 g
- Protein: 7 g
Can I use a different type of cheese for these muffins?
Yes, you can use any type of cheese that melts well and has a good flavor, such as cheddar, parmesan, Emmental, or mozzarella. You can also mix different cheeses together for more variety.
How do I make these muffins gluten-free?
You can make these muffins gluten-free by using gluten-free self-raising flour or a blend of gluten-free flour, such as rice, almond, or oat flour. You may need to add an extra teaspoon of baking powder to help them rise.
Can I freeze these muffins and reheat them later?
Yes, you can freeze these muffins and reheat them later. Just wrap them individually in plastic wrap or place them in a freezer-safe bag. To reheat them, you can microwave them for 10 to 15 seconds or bake them in a preheated oven at 180°C/160°C fan/gas mark 4 for 5 to 10 minutes.
Can I add other ingredients to these muffins, such as bacon, ham, or vegetables?
Yes, you can add other ingredients to these muffins, such as bacon, ham, or vegetables. Just chop them finely and add them to the batter along with the cheese, basil, olives, and sun-dried tomato paste. You may need to adjust the amount of liquid or flour depending on the moisture content of your add-ins.
How do I store these muffins and how long do they last?
You can store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They will stay moist and flavorful if you keep them away from direct heat and light.
Mary Berry’s cheese muffin recipe is a simple and delicious way to make savory muffins with cheese, basil, olives, and sun-dried tomato paste. They are moist and fluffy on the inside, and crispy and cheesy on the outside. They are great for breakfast, lunch, or snack time. You can easily make them with basic ingredients and equipment, and customize them to your liking.
Try them today and let me know what you think! 😊