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Recipe

Parmesan and caraway muffins

Feb 28, 2012 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Parmesan and caraway muffins
  • 2 cup self-raising flour
  • 1 cup grated parmesan
  • 1 teaspoon chicken stock powder
  • 1/2 teaspoon caraway seeds plus 1/2 teaspoon extra
  • 125 gram butter, melted
  • 1/2 cup light sour cream
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1/2 teaspoon sea salt

Method

Parmesan and caraway muffins
  • 1
    Preheat oven to moderate, 180°C. Lightly grease or line a 12-hole, 1/3-cup muffin tray with paper patty cases.
  • 2
    Sift flour into a bowl. Stir in 3/4 cup cheese, stock powder and seeds. Season to taste.
  • 3
    Make a well in the centre of the flour mixture. Add combined butter, sour cream, milk and eggs, stirring until just combined.
  • 4
    Spoon mixture into patty cases until 2/3 full. Sprinkle with remaining cheese, extra caraway seeds and salt.
  • 5
    Bake for 15-20 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

MAKES 12 Store in an airtight container. Muffins freeze well for up to 3 months.

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