Triple Cheese and Onion Muffins

By: Cheese Your Way


- 150ml sunflower oil plus extra for the tin

- 1 large egg

- 284ml carton buttermilk

- 65ml milk

- 500g self-raising flour

- 1 tsp English mustard powder

- 140g mature cheddar, grated

- 1 bunch spring onions sliced

- small bunch chives, snipped

- 15g parmesan grated

- 200g full-fat soft cheese, gently diced into 2cm cubes


1. Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.

2. Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

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