It’s not everyday that you go to work and even before any page comes your way, you are handed over with a box of butter chiplets and cheese cubes by a colleague. A gesture like this is not very common, so I asked him the secret behind this sudden philanthropy. It so happened that he had friends over the day before and since he doesn’t (or at that point, didn’t) have a fridge, he decided to gift his leftovers to me lest they get spoilt!
Now who doesn’t like a sudden shower of butter and cheese?! At work that day I found myself constantly racking my brains as to what to do with that unexpected booty. It only seemed fair that I make something that I can carry to work and share with my colleagues. But to me, anything that essentially reeks of cheese has to be hot, melty, gooey and stringy. And that is NOT something you can take on a 1.5 hour ride to work. So the cheese and butter had to be invested in something that was easily portable and could be enjoyed at room temperature. In stepped these mini cheese muffins. I took a whole bunch for the folks at work and they absolutely loved it. I made it again, and this time amped it up by using some English Cheddar that I had procured from Florence. Take a look at them and tell me you don’t want some for yourself?! 1. Preheat oven to 200ºC and grease 12 muffin cups. 2. In a big bowl, mix flour, sugar, baking powder, salt, and baking soda. 3. Stir in the shredded cheese into the flour mixture. 4. Make 2-3 wells in the dry ingredient mix and crack the eggs. Mix them well. 5. Now pour the yoghurt and butter and mix till everything is moistened but still lumpy. Spoon the batter into the prepared muffin cups. 6. Bake for 20 minutes or until the tops become golden and a tester inserted in the centre comes out clean.
Mini Cheese Muffins
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