Cheese, Chive & Olive Muffins
View all recipes Published | June 2012
These muffins are ideal for your table spread wherever you enjoy them.
Savoury muffins make a change from sweet and add some interest to our daily bread intake. This is a good recipe to make with kids and you can opt to leave out the olives if you prefer. Also, a great packed lunch idea and a very simple recipe too.
- 275g plain flour
- 1 tablespoon baking powder
- 1 teaspoon caster sugar
- 1 level teaspoon salt
- 125g mature cheddar cheese, grated
- 75g pitted green olives, sliced (optional)
- 2 tablespoons chopped fresh chives
- 2 medium eggs, beaten
- 200g Tims Dairy Low Fat Natural yogurt
- 75g butter, melted
Preheat the oven to 190°C. Line a muffin tin with 10 paper cases. Sift the flour and baking powder into a large bowl then stir in the sugar, salt, ¾ of the grated cheese, olives and chives. Mix well.
Beat the eggs separately with the yogurt and melted butter then pour over the dry ingredients. Stir until just combined – don’t worry if it is a bit lumpy – then fill the cases using all the mixture between the 10 cases.
Sprinkle over the remainder of the cheese then bake for 20-25 minutes until well risen and golden brown.
Enjoy warm or cold with a selection of cheeses, grapes and tomatoes for a really tasty treat!