Cheese and Herb Muffins

I've been very good at following my baking list this week as this is the second thing that I've made. These cheese and herb muffins were number 98 on the list. I found a big bunch of parsely in the supermarket last weekend reduced down to 44p. Never one to pass up a good bargain I bought this and then decided to make these muffins. I also had to find ways of using it up throughout the week so as not to waste my bargaintastic herbs. This parsely found its way into mashed potato, salad dressings, stuffed inside a pair of rainbow trout and of course into these cheesy muffins without a single leaf being wasted.

The muffins were nice and easy make, first I rubbed some butter into flour, then stirred through grated cheese, I used a nice strong vintage cheddar. I also added what was supposed to have been 1tsp fresh thyme and 1tbsp fresh parsely, instead I used a generous handful of finely chopped parsely and didn't bother to measure it. It was probably closer to 3tbsp in the end. I didn't use any thyme because I couldn't find any on that day. I really need to start growing my own herbs again. I had a few pots growing last summer but I've moved house twice since then and even though I have pots and seeds I haven't gotten started yet.

After stirring through the herbs and cheese with some salt and a generous grind of black pepper, I added milk and a beaten egg and mixed everything together and divided between the 6 holes of a muffin tin. Admittedly the mixture doesn't look very appetising raw.

I then baked them for about 20 minutes until they had risen up and were golden on top. I couldn't wait for them to cool down because they smelt so good so I split one in half quickly took a photo and then gobbled it up! I put the rest of them in the freezer once cold as the recipe said they would freeze well and they did.

 

The recipe also recommended serving these with bacon or smoked salmon as a brunch treat but I think they would be a bit too salty for that. There was half a teaspoon of salt in the recipe and along with the cheese that did make them almost a little too salty for my liking. I'll make them again but maybe with only a quarter teaspoon of salt next time.

As I used lots of fresh seasonal parsley I've entered these muffins into Herbs On Saturday run by Karen from Lavender & Lovage and also into Ren's Simple and In Season this month hosted by Laura from How To Cook Good Food.