These muffins are my absolute favourite easy go-to recipe. One part self-raising flour, one part grated cheese, one part milk and then extras and seasonings to taste. They freeze and can be made (apart from the milk) entirely from products with a long shelf life and by changing the ‘extras’ you can keep up a nice variety. They’re great warm, cold, on their own or with butter and chive seasoned sour cream. They’re like the little black dress of baking.
Using a standard 250ml cup as the one part makes six largish muffins, but you can use any size cup or as many cups as you like, as long as you use the same for each key ingredient. Also, this mix is very forgiving with the extras. I’ve only had to tweak it for wetter extras like tomato paste or mashed pumpkin.
- 1 part self-raising flour
- 1 part grated cheese
- 1 part milk
- savouries and extras as desired
Mix dry ingredients in a bowl, then add the milk and any other wet ingredients. Spoon mixture into muffin trays and bake at 200C (390F) until golden brown on top, around 15mins.
Our favourite seasoning/extras combos are:
- Diced bacon
- Corn (canned or frozen work fine)
- Onion Flakes
- Tomato paste
- Only 3/4 to 1/2 the milk as the paste makes a runnier batter
- Diced cold chicken (great for leftovers from a store bought roast chicken)
- Frozen spinach cube (defrosted)
- Onion flakes