Ingredients
muffins
- 40 g Parmesan cheese
- 60 g Cheddar cheese
- 300 g Self Raising Flour
- .5 tsp salt
- 220 g buttermilk
- 20 g oil
- 1 egg
- 150 g Tomato chutney
- 120 g or 1 cob of corn
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill parmesan and cheddar cheese together 6 seconds/ sp 10. Set aside
Add flour, salt, buttermilk, oil and egg. Mix 30 seconds/ sp 3
Add reserved cheese, salsa and corn. Mix for 15-20 seconds on sp4 or until incorporated.
Divide mixture between greased or lined muffin holes and bake in a preheated oven on 180 degrees for 18-20 minutes or until cooked through.
cheese, corn and tomato chutney savoury muffins
Tip
I made them inthe small cupcake cases, perfect lunch box size, and got 24 muffins. If you make the larger cafe style muffin you will get about 18 muffins.
Becareful, the cheese is hot and melted when trying to eat them straight out of the oven.
I used the tomato chutney recipe from the recipe community for the chutney in this recipe.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
ShayezaV: to make buttermilk just add a splash of vinegar or lemon juice and let it sit for a bit
These turned out great.
Andrea
Can I use normal milk and would it be same amount? Thanks looking forward to making these ☺️
svear
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