Recipe adapted from the Cheese Muffin Recipe.
DRY INGREDIENTS
2 Cups / 300g Plain Flour (All Purpose Flour)
1 ½ Tsp Baking Powder
½ Tsp Baking Soda / Bi-Carb Soda (Note 2)
½ Tsp Salt
1 Cup Desiccated Coconut
WET INGREDIENTS
1 Egg (Large, About 60g), Lightly Whisked
1 Cup Milk (Full Or Low Fat)
¼ Cup / 60 G Sour Cream (Or Plain Yoghurt)
⅓ Cup / 85 Ml Vegetable Oil (Or Any Plain Oils, Not Olive Oil)
METHOD
1 Preheat oven to 180C/350F (standard) or 160C/320F (fan).
2 Place butter in a microwave proof bowl and melt in 30 second bursts. Mix.
3 Brush a 12 hole standard muffin tin generously with butter. Reserve some butter to brush tops.
4 Whisk Dry ingredients in a bowl.
5 Whisk Wet ingredients in a separate bowl.
6 Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs).
7 Divide between 11 holes in muffin tin (I use an Ice Cream Scoop). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
8 Bake for 22 – 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
9 Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!
NOTES
1 Typically use grated Cheddar or Tasty Cheese (common in Australia). Any flavoured cheese will be terrific here, as long as it melts. Avoid Mozzarella – it doesn’t have enough flavour.
2 Baking soda gives these muffins a kick start with the rise so you get a lovely dome BUT if you don’t have it, then you can use an extra 2 1/2 tsp of baking powder instead. OR use self raising flour instead of plain flour and no baking powder and no baking soda.
3 Can sub with 1 tbsp dried parsley or 1 1/2 tsp of stronger dried herbs (thyme, oregano, mixed herbs, basil), or just skip. Still lovely flavour without!
4 These stay fresh for 2 to 3 days in an airtight container. Best served warm. These can also be frozen for 2 – 3 months.
5 As always for baking recipes, I have made these using Australian cups (metric measurements used by the most of the world, including Europe, NZ) as well as US cups. I actually made these while I was in LA at a friend’s house and they came out just as they do when I made them at home!
6 Add In options: Up to 1 1/2 cups of stir ins of choice, add with cheese. Sun dried tomatoes, chopped or large chunks of feta, chopped olives, ham, cooked bacon, grated zucchini (salt, leave for 20 minutes then squeeze out excess water), grated carrot, chopped spinach, bell peppers/capscium (cooked). Cooked mushroom slices, cooked chorizo, even chopped chicken. Let your imagination run wild! Makes 12 high dome muffins, or 13 – 14 sensible muffins.
7 Nutrition per muffin, going all out as per the recipe. Skip the butter and it reduces to 248 calories each.
