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Easy cheese muffins (savouries)

500ml (300g) cake flour
15ml baking powder
5ml dry mustard powder
5ml salt
500ml grated cheddar cheese
250ml milk
80ml oil
2 eggs

Sift flour, baking powder, mustard and salt in a mixing bowl
Add grated cheese
In a jug combine the milk, oil and eggs. Mix well
Add to dry ingredients and mix gently until combined, taking care not to over mix. Spoon into greased muffin tins and bake at 200C for 20 minutes



Makes 12-15


200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk


Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

Mini Cheese Bread

Mini Cheesy Breads, serve as a side at your next braai (BBQ)

2 cups self-raising flour
Pinch salt
1 tsp freshly ground black pepper
2 red onions, finely chopped
½ cup chopped parsley
½ cup chopped chives
250g creamed cottage cheese
1 large egg
3 tsp wholegrain mustard
150-180ml milk

Combine flour, salt, pepper, half of the onions, and half of the herbs in a bowl.
Combine cheese, egg and mustard and stir into dry ingredients with enough milk to make a soft but not too sticky dough. Turn onto floured surface and divide dough into 4.
Shape into oval shapes and coat each bread in remaining chopped onion and herbs. Place on a greased baking sheet and bake at 180C for 25 – 30 minutes, or until a skewer comes out clean when inserted.

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