Cheese and Herb Muffins

In the kitchen this afternoon, it was muffin baking day. But rather than the usual sweet muffins, little Miss and I decided to go savoury.

I’d printed up a recipe for some cheese muffins a while back and today we tried baking them… with a few of our own tweaks ofcourse. We figure they’ll be great for the school lunch boxes this week… if they last that long.

If you’d like to try making these yummy Cheese & Herb Muffins, the recipe is below.

Cheese and Herb Muffins
Serves 12
3 cups of self raising flour
75g butter – room temperature
2 eggs
1 1/2 cup  milk
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
3 teaspoons dry mixed herbs – or finely chopped fresh herbs like basil or parsley if you have them

Preheat oven to 200c (180c fan forced)
Place flour into a large bowl and rub butter into the flour
Stir through the herbs, tasty and parmesan cheese
Add the eggs and milk and mix through with a fork
Scoop into greased muffin tin (12 muffins)

Cook for approximately 20 minutes.
Serve warm with some butter.



  1. oh my, do those look deeee-licious!

  2. Oooh, those are really similar to our 'leftover' muffins. We use the cheese and herbs, but also any leftover veggies or meat from dinner. It's brilliant for using up real scraps that wouldn't be worth saving otherwise.
    They do taste even better the next day, but good luck saving them that long!

  3. Yum, a nice change from sweet muffins.

  4. Yum - makes me hungry and I just had dinner!

  5. These look delicious. Think I'll make a batch this afternoon.

  6. Yum- thanks for the recipe- will have to try them ...

  7. Sometimes I make cheese and herb scones for Sunday lunch - your recipe sounds equally delicious!

  8. That recipe sound soooo nice I will have to give it a go.

  9. Wanted you to know, we made these for family vacation and they were a hit! Thank you!:)


Thank you for your comment. I truly appreciate the time you've taken to leave me a message. I will attempt to answer comments via email.