These cheesy muffins are so good, they might just earn a spot in your own handwritten family recipe book. Perfect for lunchboxes, road trips or sneaky kitchen snacking, these simple and satisfying bites are tough to resist!

Oh-so-cheesy muffins 

Makes 12  

Ingredients

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (300g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped 
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (200g) grated mature Cheddar
1 cup (110g) mozzarella, cubed 

Method

1. Preheat oven to 180°C.
2. Mix together butter and half of the garlic. Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping.
3. Sift the flour into a large mixing bowl. Season.
4. In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic.
5. Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.)
6. Use an ice-cream scoop to portion the mixture into the muffin tray.
7. Stuff the mozzarella cubes into the centre of the batter.
8. Drizzle with remaining garlic butter and sprinkle with reserved Cheddar.
9. Bake for 25 minutes or until a skewer inserted in the centre comes out clean.
10. Serve warm or cool completely before storing in an airtight container for up to 4 days.

Words: Lichelle May 
Photography: Fresh Living magazine

Also read: Clever snack-packing hacks for your next road trip

The post Oh-so-cheesy muffins  appeared first on MyKitchen.

Freeze these savoury cheesy muffins with Peppadew, tomato and feta in airtight containers and defrost one when you feel like having a snack.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the nut crumble
¼ cup wholewheat flour
2 tbsp olive oil
¼ cup walnuts
2 tsp chopped parsley
1 tsp lemon zest
For the cheesy muffins
2 cups wholewheat flour
2½ tsp baking powder
1 cup milk
2 eggs
1 tbsp olive oil
⅓  cup cherry tomatoes, quartered
½ cup crumbled feta
⅓  cup Peppadews, chopped
1 tbsp parsley
1 tbsp chopped chives

METHOD
For the nut crumble
1. Rub the flour and olive oil together until crumbly.
2. Mix through the remaining ingredients and set aside.
For the cheesy muffins
1. Preheat oven to 180°C. Line a muffin tray
2. Mix flour, baking powder, and some salt and pepper together.
3. In a separate bowl, whisk together the milk, eggs and olive oil. Add to the dry ingredients and mix until well combined.
4. Fold through all of the remaining ingredients.
5. Spoon the batter into the prepared tray and top with the nut crumble.
6. Bake for 25–30 minutes, until cooked through.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

Did someone say health check? If you’re keen for a more filling breakfast, go for our savoury caprese salad waffles!

The post Savoury cheesy muffins with Peppadew, tomato and feta appeared first on MyKitchen.

What’s for brekkies? Start your day with these quick-prep oat and banana English muffins for an easy office breakfast or lunch!

MAKES 8 // COOKING TIME 40 min

INGREDIENTS
1 cup milk
2 tsp apple cider vinegar
2 tsp vanilla essence
6 tbsp butter (melted and cooled), plus extra
2 ¾ cups of oat flour
3 tsp baking powder
2 tsp sugar
1 cup fresh blueberries
1 banana, peeled and sliced
Handful toasted coconut chips
½ cup almond butter
Honey, to serve

METHOD
1. Preheat the oven to 200ºC. Line a baking tray with baking paper.
2. Whisk the milk and apple cider vinegar together and allow to rest for 5–10 minutes.
3. Add the vanilla essence to the milk mixture. Then add the melted butter and whisk again.
4. In a large bowl, mix the flour, baking powder and sugar.
5. Pour the wet mixture into the dry ingredients and fold gently. The mixture should form a dough.
6. On a floured surface, roll out the dough to about 3 cm thick. Cut out the English muffins using a 5 cm cookie cutter.
7. Place on baking paper and bake for 20 minutes.
8. Serve with blueberries, bananas, coconut and almond butter. Drizzle with honey.

Tip: Save costs by making your own oat flour for these oat and banana English muffins. Simply blend rolled oats you have in your pantry.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Oat and banana English muffins appeared first on MyKitchen.

A healthy breakfast treat that keeps you feeling full and energised throughout the day? Yes, please! These pear and pumpkin breakfast muffins are low GI and quick to bake, making them ideal for a morning snack or an afternoon pick-me-up.

MAKES 12 // COOKING TIME 35 min

INGREDIENTS
2 cups wholewheat flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp salt
2 bananas, mashed
1 cup pumpkin purée (±250 g raw pumpkin)
1 cup plain yoghurt
3 eggs
2 pears, peeled and chopped

METHOD
1. Preheat oven to 180°C. Line a muffin tin with muffin cups or grease generously with butter.
2. In a large bowl, sift together the flour, baking powder, bicarb, cinnamon and salt.
3. Add the bananas, pumpkin, yoghurt and eggs. Mix well to incorporate, then fold in the pears.
4. Fill each muffin hole ¾ of the way. Bake for 15 minutes, until a skewer comes out clean.
5. Serve warm, topped with honey and butter.

Recipe & styling: Jana du Plessis
Photography: Samantha Pinto//HMimages.co.za

The post Low GI pear & pumpkin breakfast muffins appeared first on MyKitchen.

We have been loving sweetly-filled surprise-centre baked goods lately, and these pumpkin muffins are sure to do down a treat!

INGREDIENTS
For the muffins
1.5 cups flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup coconut oil, melted
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla essence
1 cup pumpkin puree
For the filling
1 tin Caramel Treat
1 tsp cinnamon

METHOD
For the muffins
1. Preheat oven to 200 degrees Celsius. Grease and line a muffin tray with muffin liners.
2. Sift all the flour, spices, baking powder and bicarb together and mix well to ensure all the spices are evenly dispersed.
3. In a separate bowl, whisk together the remaining ingredients.
4. Fold the dry ingredients into the wet, until smooth and fully incorporated.
5. Spoon the mixture into the prepared liners and bake for 15-20 minutes, until a skewer comes out clean.
6. Cool on a wire rack for 10 minutes, before starting with the filling.
For the filling
1. Combine the Caramel Treat with the cinnamon and transfer to a piping bag with a fine nozzle attached.
2. Plunge the nozzle into the top of each muffin and pipe full with cinnamon-caramel.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

The post Pumpkin muffins with cinnamon-caramel filling appeared first on MyKitchen.

These baby marrow breakfast muffins are great brekkie options! You can make them at the beginning of the week and keep them in the freezer until you’re ready to have one.

MAKES 8 // COOKING TIME 50 min

INGREDIENTS
1 tsp vegetable oil
1 onion, finely chopped
5 baby marrows (3 grated, 2 sliced into ribbons)
1 cup buttermilk
100 g mozzarella, cubed
3 eggs, whisked
2 cups wholewheat flour
1 tsp bicarbonate of soda
Salt and pepper
Milk, to brush

METHOD
1. Preheat oven to 180°C and grease an eight-hole muffin tin.
2. Heat the oil in a pan and add the onion. Fry until golden, about 10 minutes.
3. In a bowl, mix the onion, grated baby marrow, buttermilk, mozzarella and eggs.
4. Fold in the flour, bicarb, salt and pepper.
5. Lay a ribbon of baby marrow at the base of each muffin hole, top with muffin mixture and lay another ribbon on top. Brush with milk.
6. Bake for 30 minutes, until golden. Remove from the oven and leave to cool in the muffin tin for 10 minutes.

Recipe & Styling: Chiara Turilli
Photography: Samantha Pinto

The post Baby marrow breakfast muffins appeared first on MyKitchen.