Back to Recipe Menu

David's feta, cheddar & chive muffins

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Sift the flour, bicarb and salt into a large bowl. Add the cheeses, ground pepper and chives. Then gently mix with a wooden spoon and make a well in the centre.
  • Melt the butter and whisk with the buttermilk and eggs in another bowl. Then pour into the well of the flour mixture and stir until just incorporated. (Batter should not be smooth, DON'T OVER MIX.)
  • Lightly oil a 12-hole muffin tin and evenly spoon in the batter. Then sprinkle with a little extra tasty cheese and cook in the oven for 20-25 mins until golden and a skewer comes out clean. Rest for 5 mins before turning out.
  • Serve the muffins warm with unsalted butter on the side.
  • from David Herbert - Australian chef

Ingredients

  • 2½ cups self-raising flour
  • ½ tspn bicarb of soda
  • a good pinch of sea salt
  • 50 gm freshly grated parmesan
  • 140 gm+ grated tasty cheese
  • 75 gm feta, crumbled or cubed
  • freshly ground pepper
  • 2 tbsp chopped fresh chives
  • 100 gm unsalted butter
  • 300 ml buttermilk
  • 2 eggs
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm