Mini Cheese & Poppy Seed Muffins Recipe at MyDish

Mini Cheese & Poppy Seed Muffins

4 stars based on 2 reviews Rate this Recipe

Method

  • Preheat oven to 200 degrees.

  • Soften the margarine (or butter if you'd prefer but marg is lighter) and then rub together with the flour to make a light crumby dough.

  • Add the grated cheese and mix with your fingers then stir in the milk and poppy seeds.

  • Divide out among mini muffin cases in a mini muffin tin if you have - normally makes circa 25 to 30 muffins depending on size of cases.

  • Bake for around 15 minutes until light brown and firm to touch - check if cooked through by putting a skewer through centre of one. If its cooked it will come out clean.

    • Tips

    • I've made lots of different variations of this such as:
      - black pepper cheddar and no poppy seeds for a bit of bite
      - substituting black onion seed for poppy seed
      - adding a dollop of mustard instead of the poppy seeds
      - changing cheddar for another hard cheese.

      I've also found the muffins are lighter and tastiest when I grate the cheese myself using a very small holed grater (e.g. parmesan grater)rather than buying a packet of grated cheese.

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    Ingredients

    • 4 oz grated cheddar cheese
    • 4 oz self raising flour
    • 1 oz margarine
    • ΒΌ pint milk
    • handful poppy seeds

    By Views 1547  Added Sun Oct 24 2010


    This is my favourite recipe for cooking with my 3 year old daughter as it's fast & simple requiring little clearing up at the end! A batch of 30 lasts less than a day in our house!