Try our delicious Cheese and Chutney Mini Muffins March 22 2015
We've been cooking with chutney! These scrummy cheese and chutney mini muffins are easy to make and are absolutely delicious - just the perfect thing for a light lunch, or you can make smaller versions as delicious canapes. They are really easy to make and take just 20 minutes to prepare and 15 minutes to cook. Enjoy!
SHETLANDELI'S CHEESE AND CHUTNEY MINI MUFFINS
This recipe makes approximately 24 small muffins
2 tablespoons of the Shetlandeli chutney of your choice (or you could use a selection of our chutneys to make a range of different-flavoured muffins in one batch)
300g self raising flour
1 teaspoon baking powder
120ml olive oil
2 lightly beaten eggs
70g finely grated parmesan
salt and pepper
Put the oven on at 190 degrees C - or fan oven 170 degrees C - to preheat. Then grease a 12 x 1.5 tablespoon capacity mini muffin pan.
Sieve the flour and baking powder together into a large bowl. Take another smaller bowl and gently mix together the eggs, milk, and olive oil. When they are combined, add to the flour mixture. Then gently fold in the parmesan and salt and pepper, until the cheese is spread through the mixture.
Spoon the mixture into the muffin tray. Each hole should be about 75% full. Make a small hole in the middle of each muffin. As the mixture is sticky, the best way to make the hole is to use two teaspoons to pull the mixture apart. Then the chutney can be divided the chutney between the holes in each muffin. When the chutney's in place, use a skewer or the end of a fork to swirl the chutney into the muffin mixture.
Put the tray into the oven and bake the muffins for 15 minutes or until they are golden brown and cooked through.
Remove from the oven and allow them to cool for a few minutes before turning them out onto a wire rack to cool.
Repeat the process again with any remaining muffin mixture.