Triple Cheese and Chilly Muffins

Triple Cheese and Chilly Muffins

0 reviews
READY IN 30 mins
PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 12, depending on tin size

Cheese is one thing that excites me equally as Chocolate does. And why not? I'm sure you will agree with it. Like if it weren't those calories, and my waist and my hubby's sardonic remarks on my take, I would have it incorporated in every meal. So talking of meal, if not chocolate as much, at least cheese is more popular on the breakfast table from time unknown. These muffins packed with cheddar, parmesan and cream cheese along with spring onions and chilly and mustard and garlic.....are a burst of flavours!! So when I came across this recipe I knew I had to try it. And with some changes to suit my liking, here is an humble attempt to a cheesy- easy,  healthy, yummy breakfast or snack option. Try it and you will know why...

Mix the wet ingredients and toss in the dry ones....Fold them in gently, don't over mix.

Scoop them gently into your muffin tin, (makes 12-14, if your muffin tin is bigger)(small tin can make upto 18 muffins) drizzle with more parmesan cheese on top and bake!

Bake for 25 mins or until a crisp light golden crust achieved. Serve with Tomato ketchup Hot and sweet sauce or any sauce of your choice...goes well anyway!!


  • Vegetable oil- 150 ml
  • Egg- 1 large
  • Buttermilk*- 284 ml
  • Self rising flour*- 500 gms
  • Split mustard- 1 tsp
  • Cheddar cheese, grated- 140 gms
  • Spring onions, sliced- 1 bunch
  • Parsley, chopped- handfull
  • Parmesan cheese, grated- 25 gms
  • Soft cheese cubes, diced- 200 gms
  • Dry Red chilly, chopped- 3-4 (as per taste)
  • Garlic cloves, minced- 2
  • Salt- 1 tsp


  • 1Heat oven to 140 degree C. Oil the muffin tin holes and keep aside. In a mixing bowl whisk oil, buttermilk and egg. In another bowl toss in flour, salt, cheddar, mustard, spring onion,garlic, chilly, parsley and half the parmesan.
  • 2With a large spoon, fold the wet ingredients into the dry ingredients, Do not over mix, just lightly combine, gently adding the soft cheese cubes towards the last folds.
  • 3Scoop the mixture into the muffin holes. Drizzle with more parmesan on top and bake for 25 mins or until cooked with a light golden crust on top. Serve with tomato ketchup, or sweet sour sauce , or any sauce of your choice. Goes well anyway!
  • Note*
  • 1If Butter milk is not available, you can make it at home by taking the said quantity of milk and adding about 1and 1/2 tbsp of fresh lemon juice or vinegar. Stir and allow to stand for 5 mins, or till it curdles. Butter milk is ready!
  • 2If self raising flour is not available you can make it at home. It is fairly easy to make your own self-raising flour. Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together).

    In the above recipe 500 gms of self rising flour is called for, so around 6 tsp if baking powder needs to be added to 500 gms of all purpose flour. Sift them together and self rising flour is ready.
  • 3You can half all the ingredients to make half the outcome, except for the egg, it is advisable to add a whole egg(smaller size) even when other ingredients are halved.