Mel’s (Famous) Cheese and Basil Muffins

I collect recipes. I love talking to people about cooking, about techniques and there is nothing I love more than someone sharing their recipe. This trait is a gift from my mother. The title is a little misleading as it’s not my original recipe. My mother Maria, received this recipe from a parent of one of my sisters primary school friends. We’ve been making them ever since (for more years than I care to count!).

This is a recipe I use when I’m struggling for time, and I want to make something savoury and delicious. I made these for Alex and Fran for our Jams and Preserves Day and they went down really well!

A copy of the handwritten recipe given to my mum.

The Ingredients:

• 2 Cups of self-raising flour
• 1/2 tsp baking soda
• 1/4 teaspoon salt
• 1/3 Cup Fresh Basil Chopped (I prefer to rip off the leaves)
• freshly ground pepper to taste
• 120g cheese (I use in various combinations of tasty, mozzarella and Parmesan)
• 60g butter/margarine
• 3/4 cup buttermilk.

1. Preheat the Oven to 220C. Grease a 12 capacity Muffin Tray.

2. Sift the flour, baking soda and salt together. Stir in the basil, black pepper and cheese.

3. Heat the margarine and buttermilk in a small saucepan until the margarine is melted (do not let it boil). Add to the flour mixture and gently stir to combine, being careful not to over mix. Spoon mixture into prepared tray and bake for 10 t0 12 minutes.

The end result is a lovely muffin with a glorious golden brown top. They can be stored in an airtight container for up to 3 days. I have to say though, these muffins are pretty delicious fresh from the oven.