“The secret ingredient is always cheese”
~ Anonymous ~
My Cheese Muffin recipe also comes out of my mother’s recipe scrapbook. It was actually a recipe for a cheese bread which I have made many times, especially as a side dish for a braai. I learnt that the recipe works perfectly well for muffins though. I now mostly make muffins instead off a loaf.
Unapologetic lover of Aromat
There is one issue with my beloved cheese muffin recipe. And it is a bit embarrassing, but I’ll get this off my chest quickly and then move on. As the recipe probably hails from the 1980’s, it calls for TWO TABLESPOONS of MSG laden Aromat!! Yes, that yellow “flavour enhancement” stuff from the 80’s that was used on everything from eggs to corn on the cob! It definitely has too much salt, colourants and above all MSG. But (and here is the most embarrassing part) I love it! I eat it on popcorn, cucumber slices (so much for being healthy), soft boiled eggs and toasted sandwiches. And yes, it’s still available in shops and nowadays boasts different flavours and even an MSG-free version.
I did see a YouTube video some years back debunking the believed bad effects of MSG, but Aromat still contains salt, so two tablespoons could probably be seen as unhealthy whichever way you look at it. I adjusted the recipe to get past the Aromat by adding some plain salt, onion powder, granulated garlic and cayenne pepper.
Moving right along!
The positive points of this recipe far outweigh the outdated call for Aromat though. The recipe only has a few ingredients, is so simple that an 8-year old could make it, and it is absolutely flop proof! It has never failed me and is extremely useful for those bring-and-share events and school bake sales. The muffins also freeze very well. We often bake a batch and pop most of it in the freezer for on-the-run breakfasts, lunchbox fillers or snacks. It only needs 30 seconds in the microwave to have a delicious hot cheese muffin!
- 250 grams self-raising flour
- 1,5 cup grated cheddar cheese
- 500 ml buttermilk
- 2 tbsp Aromat Or 5 ml salt, 2,5 ml onion powder, 2,5 ml granulated garlic, 2,5 ml cayenne pepper
- 5 ml dried green herbs (eg parsley)
- Pre-heat the oven to 180 °C and spray a muffin tin with non-stick spray.
- Add all the ingredients except ½ cup of cheese to a large bowl and mix until the dry ingredients are combined - don't over mix.
- Spoon into the muffin tin, dividing the batter equally. Top each muffin with some of the remaining cheese.
- Bake for 15 - 20 minutes.
- Batter can be spooned into a small greased loaf tin and bake for 12 - 15 minutes
- I have made mini muffins successfully as well. Use a small sized muffin tin and bake for no more than 8 minutes.