Kiwi-style cheese puffsSubmitted by: NOMEDEPLUME
IntroductionThese are a cross between a cheese scone and a cheese muffin, perfect to serve with soup or as a savoury snack. These are a cross between a cheese scone and a cheese muffin, perfect to serve with soup or as a savoury snack.
2 large (size 7) eggs
3/4 cup milk
3/4 cup plain yoghurt
approx 2 cups sifted flour (260g weight)
3 tsp baking powder
1/2 tsp baking soda
1/8 tsp cayenne pepper or chilli powder (to taste)
100 g cheddar cheese, grated (can substitute Edam, or 90g Parmesan)
Preheat the oven to 180 deg C.
Beat eggs, milk and yoghurt together.
Sift dry ingredients together in a separate bowl. Stir through cheese.
Use a knife or spatula to lightly mix the wet and dry ingredients together. Don't overmix. The batter should be moist and lumpy.
Divide batter between 12 non-stick muffin tins sprayed lightly with cooking spray.
Bake for approx 20 min till puffed and golden.
Cool cheese puffs in tins for 12-15 minutes until the cheese has become less sticky. Run a knife around the edge of each tin to release the cheese puffs.
Note: You can also make mini muffins - this makes about 30 mini muffins. Reduce the cooking time by about half.
Number of Servings: 12
Recipe submitted by SparkPeople user NOMEDEPLUME.