Mini Cheese Muffins With Brie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Steps:

• Pre heat the oven to 190'C/375'F.
• Beat the egg, salt and oil together lightly and set aside.
• Sift together the flour and baking powder into a bowl, stir in the sugar (if using) and then mix in the bacon, cheese and parsley.
• Make a well in the centre and add in the egg mixture and milk.
• Mix until just combined - do not over mix.
• Spoon into mini muffin tins and sprinkle with the extra cheese.
• Bake for 15-18 minutes until golden brown.
• Remove from oven and leave in tins for 5 mins before turning out onto a rack and cover with a cloth.
• When they have cooled, make a slit in them and place in it a small slice of Brie.
• When required, reheat in a hot oven until the cheese melts. This will only take a few minutes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.
• Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.
• Add the courgettes, peppers, two thirds of the cheddar and all the brie or camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature.