Cheese & herb muffins with whipped Bovril butter
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
8
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Course
Baked Goods, Brunch
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Cuisine
South African
Cheese & herb muffins with whipped Bovril butter
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Easy cheese & herb muffins with whipped Bovril butter
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Ingredients
Cheese & herb muffins:
- 50 grams Gideon Milling Whole wheat flour
- 160 grams Gideon Milling Cake Flour
- 2 tsp baking powder
- ½ tsp fine salt
- Small pinch of cayenne pepper optimal
- 1.5 tsp chopped fresh thyme or 1 Tbps chopped parsley or chives
- 1 tsp dried mixed herbs or any dried herb
- 80 grams grated mature cheddar and a little extra for the top - I used the large grate
- 30 grams grated parmesan or pecorino
- 1 large free-range egg
- 210 ml milk use 30 ml less if not using whole wheat flour
- 60 ml oil or melted butter
Whipped Bovril butter:
- 100 grams salted butter room temperature or slightly softened
- 1 tsp Bovril or a dash more if you like it stronger
Instructions
- Preheat the oven to 180C/350F and line your muffin tins with baking paper or muffin liners.
- Mix all the dry ingredients together until well combined then add the herbs and cheese. Stir this through the dry mix until evenly distributed.
- Beat all the wet ingredients together in a separate bowl then add this to the dry ingredients. Fold through with a wooden spoon until well combined. Divide the mixture evenly between the lined muffin cups and sprinkle a little extra cheese over the top. Bake for 20 – 25 minutes (depending on the size) and when the muffins start turning golden.
- Serve warm or hot out the oven with the whipped Bovril butter.
To make the Bovril butter:
- While the muffins are baking, whip the slightly softened butter with the Bovril using an electric whisk. Once it softens and fluffs up, it is ready to serve.
Notes
- Short-Term Storage (Room Temperature)
- Refrigeration (Medium-Term Storage)
- Freezing (Long-Term Storage)
- Thawing & Reheating
- Allow the muffins to cool completely before storing.
- Please place them in an airtight container lined with a paper towel.
- Store at room temperature for up to 2 days.
- Warm them in the oven at 150°C (300°F) for 5 minutes to refresh.
- Store muffins in an airtight container in the fridge for up to 5 days.
- Bring to room temperature or warm in the oven before serving.
- Wrap each muffin individually in plastic wrap or foil.
- Place them in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw at room temperature for about 1 hour.
- For a quick option, microwave for 20–30 seconds or bake at 150°C (300°F) for 10 minutes.
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