These little savoury snacks are ideal for packed lunch boxes, picnics and parties. Tasty cheese muffins with the added crunch of walnuts and a hint of rosemary, delicious!
I recently made these for a friends birthday party where we all bought something to the table. They were not on the table for long I can tell you! , and as they proved so popular I felt it was only right that I shared the recipe with you.
Bite size nibbles like these are ideal for parties as well as an afternoon tea spread, pre-dinner drinks, lunch boxes and picnics. They also make a great healthier after-school snack for little tums that can’t wait for teatime.
Quick and Easy Cheesy Walnut and Rosemary Mini Muffins
They are also very quick and easy to make which is ideal for times when you don’t want to be in the kitchen too long.
Simply combine the dry ingredients and then mix in the wet ingredients. Don’t worry if the mixture looks a bit lumpy at this stage. You just want to stir the mixture until the ingredients have just combined. If you beat or overwork the mixture the muffins will become tough, because the beating action begins to develop the gluten in the flour.
Now all you need to do is spoon the mixture into the muffin tins and bake until golden.
You can line the muffin tins with paper cases if you like and I tend to do this if serving immediately, I find if you allow them to go cold some paper cases just don’t want to peel away. So when I’m serving muffins cold I just butter the muffin tins well before adding the mixture and baking.
If you like you can make bigger muffins, this mixture will make about 10 – 12 large muffins in which case increase the cooking time by about 10 minutes.
How to Serve Cheesy Walnut and Rosemary Muffins
I think these cheesy bite sized muffins are best eaten on the day they are made and I think they are at their best warm from the oven. You can also gently reheat them in a warm oven if you have made them in advance. That said they are still a tasty addition to lunch boxes or picnics perhaps served in place of chunks of bread. They also make a delicious accompaniment to soup.
You can make these with pretty much any grated hard cheese you like, I have made them with Red Leicester and Gruyere as well as cheddar in the paste and they tasted great. I have also made a batch with feta cheese which also worked well. You can also vary the herb, thyme is a good choice as are chives. Mint goes really well feta cheese, which is a popular flavour combination of mine. I have some delicious feta and mint scones to share with you soon.
Step By Step Cheesy Walnut and Rosemary Mini Muffins
Cheesy Walnut and Rosemary Mini Muffins
- 300 g plain flour (all purpose)(10oz)
- 1 tsp baking powder
- ½ tsp salt
- 50 g walnuts chopped (2oz)
- 125 g Cheddar cheese grated (4oz)
- 1 tbsp chopped fresh rosemary
- 225 ml milk (8floz)
- 2 large eggs
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Grease or line two 12 hole mini muffin tins.
- Sift the flour, baking powder and salt into a large mixing bowl. Then stir in the chopped walnuts, cheese and rosemary. Make a well in the centre.
- Beat the milk and eggs together then pour into the well in the dry ingredients. Stir until just combined. Take care not to over beat.
- Spoon into the muffin tins and bake in the centre of the oven for 20 minutes until risen and golden.
Special Equipment2 x 12 hole mini muffin tins
Cook's TipsWhen mixing the muffins do not overbeat or you will begin to develop the gluten in the flour and the muffins will be tough. Just mix sufficiently to combine the ingredients. Don't worry if the mixture looks a bit lumpy.
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