The Cookbook Challenge: Week 15 Muffins recipe – Cheese & spring onion muffins

by April@MyFoodTrail on March 1, 2010

in Baking, Cookbook Challenge 2010, Recipes, Savoury Muffins

Theme: Muffins
Cookbook: The Australian Women’s Weekly Bake

At a recent Australian Day BBQ where I brought along Oreo cupcakes, a few of us were discussing the difference between muffins and cupcakes. They seem to be interchangeable terms with the paper wrappers and look relatively similar, especially when muffins have wrappers.

After some Googling, we came to the conclusion that the main difference between muffins and cupcakes are in the way they are made. A cupcake usually involves creaming butter and sugar, whereas muffins just involve stirring. Another difference is that cupcakes are normally iced, hence look a lot prettier than a muffin.

Even though I have a lot of cookbooks with sweet muffin recipes, I decide to try out a savoury muffin for the first time. The original recipe was called “Triple cheese muffins”, with the three cheeses being mozzarella, parmesan and cheddar. I had parmesan and cheddar in the fridge and as the recipe only called for 2 tablespoons of mozzarella, I didn’t want to go out and buy mozzarella just for this recipe. The recipe below is the way I made it.

Cheese & spring onion muffins
Makes 8-10

1 cup (150g) self raising flour
½ tsp bicarbonate of soda
¼ tsp black pepper
2 eggs
1 ¼ cups (310ml) milk
20g butter, melted
½ cup spring onions, chopped finely
½ cup grated parmesan
½ cup grated cheddar cheese

1. Preheat oven to 200C (180C fan forced). Grease eight holes of 12 hole muffin pan. I greased 10 holes just in case and ended up using them all.

2. Sift flour, bicarb soda and pepper into a medium bowl. Stir in ¾ of the combined cheese.

3. Whisk egg, milk, butter and onion in a small bowl. Season with salt.

The egg mixture

4. Pour egg mixture into flour mixture and stir or whisk until combined. Do not over mix.

After mixing the wet & dry ingredients, the batter was very watery

5. Spoon half the mixture into pan holes and sprinkle with remaining cheese. Top with remaining batter.

6. Bake muffins about 20 minutes. Stand muffins in pan 5 minutes and turn onto wire rack to cool.

Fresh out of the oven

Results: I made these for our lunch on Saturday and we were starving by the time they came out of the oven so it probably added to the disappointment that they didn’t taste that great. I misread the recipe and put the cheese on top instead of in between the muffins. The tops and outside were quite brown, but the inside was perhaps a tad undercooked. The batter was very watery, which probably led to the spongey texture once cooked. In my hurry to make them, I forgot to season them and although I put more cheese and spring onion than the original recipe, they tasted pretty bland. The generous spreading of butter inside the muffins made them slightly more palatable.

Would I make it again? No. This is my first not so good recipe from the Bake cookbook – it is normally so reliable.

Over & Out, Rilsta xx

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{ 12 comments… read them below or add one }

Ange March 1, 2010 at 9:52 pm

Too bad, doesnt give me any inspiration to try out a savoury muffin either, happy to stick with sweet goodies for a while longer


Iron Chef Shellie March 1, 2010 at 10:04 pm

Oh no =( I misread recipes far too often.
I tried savory muffins once and they didn't rock my world. Should maybe try again.
I saw this book in Costco, but avoided getting it as I used to have the red one but ended up selling it… not enough pictures 😛


Conor @ HoldtheBeef March 1, 2010 at 10:06 pm

Oh dear, this sounds just like my experiences with savoury muffins. I've never made them myself, but the couple of times I've bought them they have been either bland and tasteless, or just weird tasting.

The quest for savoury muffin goodness continues, I guess..?


Agnes March 1, 2010 at 10:56 pm

Oh no, how disappointing! I don't mind a savoury muffin, but they have to be pretty cheesy… which makes me think, why not just eat cheese on bread?! That's far more enjoyable!


SilverMoon Dragon March 1, 2010 at 11:04 pm

I've got a hummus muffin recipe I've been thinking of trying, but I might just hold off on that for now – you guys aren't exactly giving me hope for the savoury muffin…
(although the goat's cheese & thyme from the same book did *sound* good)


Esz March 2, 2010 at 8:01 am

Sounds like the cheeses weren't strong enough. Once you cook mozza and cheddar they dont really have much flavour.
It would be interesting to experiment with a basic savoury recipe and add some stronger cheeses like pecorino, fetta, goats cheese and add more parmesan too.


imasugarjunkie March 2, 2010 at 9:03 am

Thats a shame it didnt work out… they look nice though!

Reply March 2, 2010 at 6:10 pm

those look sooooo delicious


penny aka jeroxie March 2, 2010 at 10:00 pm

I mis-measured mine! I like savoury muffins. I make bacon and cheese a few times before. I still like this cheesy goodness!


Rilsta March 4, 2010 at 9:15 am

Hi Ange: After making this, I think sweet muffins are the way to go!

Hi Shellie: There are so many recipes in this book so not every recipe has a photo, but I still like it!

Hi Conor: I'm not sure I am inspired to try out savoury muffins anymore! Sweet ones are so much better!

Hi Agnes: Yeah, totally agree! Less trouble if you just make cheese toast! 🙂

Hi Silvermoon Dragon: The hummus muffin does sound interesting! You should try it!

Hi Esz: Thanks for the tip! If I ever make a cheesy muffin again, will try using the stronger cheeses like you suggested!

Hi imasugarjunkie: This is one occasion where looks nice doesn't = tastes nice! 🙂

Hi starcake astrology: Too bad they didn't taste delicious!

Hi penny: Ooh, I should try adding bacon next time!


Cherrie Pie March 7, 2010 at 10:43 am

Rilsta, you can put this down as experience. Maybe there's another savoury recipe you can give a go?


April @ My Food Trail March 10, 2010 at 12:49 pm

Hi Cherrie: I would definitely like to find a savoury (or a sweet one for that matter) that I like!


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