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Savoury cheese, onion and rosemary muffins recipe

Savoury cheese, onion and rosemary muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins
  • Cheese muffins

Mmm, these fluffy, cheesy muffins baked with onion and rosemary make a wonderful alternative to the plain breads or rolls you usually have with your favourite soups, salads and dinner. The rosemary adds a fragrant Mediterranean 'kick' and the cheeses can be grated mozzarella, Cheddar or any that you like, so bake up a batch and tuck in!

69 people made this

IngredientsServes: 12

  • 250g plain flour
  • 3 tablespoons caster sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon dried rosemary
  • 170g grated mozzarella cheese
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1 small onion, minced
  • 2 teaspoons crushed garlic
  • 1 egg, beaten
  • 240ml milk
  • 50g butter, melted

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 220 C / Gas 7. If using dark-coated muffin tins, preheat oven to 200 C / Gas 6. Grease 12 muffin cups.
  2. In a large bowl stir together flour, sugar, salt, baking powder and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the centre of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The mixture will look lumpy. Pour mixture into the prepared muffin cups, filling them about 2/3 full.
  3. Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in tin for about 5 minutes before removing from the cups.


A pebbly surface, feathery texture and medium-coarse grain indicate a good muffin.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (52)

Very easy recipe enjoyed making themand extremely tasty-27 May 2012

by naples34102

As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the savory ingredients in this muffin. But more than that, let's just say I made and tasted these muffins a few hours ago and I still have an incredibly potent and unpleasant garlic aftertaste in my mouth. I will warn Hubs to stay a foot away from me. Frankly, they were also a little heavy on the rosemary too. A subtle hint of both would have made this a much better muffin.-10 Feb 2011

by Avon- status quo PRO

These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some chopped jalapenos for added zing. I did cut the sugar down to 2 TBSPS and most likely will do without it altogether next time. I didn't care for the sweetness which seemed to be very prevalent right out of the oven. The next day they didn't seem as sweet though. All in all pretty good.-01 May 2010

Hugh Fearnley-Whittingstall's savoury muffin recipes

I feel a bit sorry for the muffin. Not the yeasty, bready, English ones – the centrepiece of many a jammy afternoon tea – but their cakey American counterparts. Too often, we associate them with the sweet, cellophane-wrapped offerings on many a coffee-chain counter, cloying with too much sugar and sticky with cheap oil, or worthily stuffed with bran and heavy enough to take out a bear at 20 paces, if you have a half-decent throwing arm.

But it doesn't have to be so. They can be tasty, light and flavoursome, and, better yet, they're incredibly easy to make. Personally, I'm particularly partial to a savoury muffin. You can whip up a batch in half an hour and have a perfect homemade offering to tuck into lunchboxes and picnic baskets, to enjoy as a mid-morning or mid-afternoon snack, or to serve with soup as a quirky alternative to a bread roll.

Savoury muffins are a great way of using up the garden's bounty, too. If you have abundant courgettes, carrots, beetroot, spinach (or even a few handfuls wallowing in the salad drawer, about to expire from neglect), whip them into a batch of muffins. I'm not saying this because it's a good way of ensuring your five a day – though it is – but because grated or puréed vegetables are delicious and help to keep a savoury muffin moist, light and, well, savoury.

I hope you'll try my recipes today, but I hope you'll also use them as a blueprint to create your own. It's kind of like fancy bread-making without all the hassle of proving dough. So, experiment with different flours – substitute a third of the flours used here with cornmeal, buckwheat or spelt. Toss some grated apple in with grated carrot, try them with different cheeses – dollops of soft goat's cheese or cubed feta stirred into the mix work well. Add a handful of toasted nuts and be generous with the herbs. Stir in some chopped olives or strips of roasted red pepper. Roasted and puréed squash or sweet potato with a few grinds of nutmeg are delicious later in the year, too.

I have a few tips to avoid the bear-missile situation. First, and perhaps most importantly, work quickly. Fold the ingredients in with a spatula until only just combined. This will ensure the finished result is light, not rubbery. I use yoghurt or buttermilk to moisten, because it gives a good flavour and pleasing texture. If you don't have buttermilk, just add a good squeeze of lemon juice to whole milk and leave it for 10 minutes or so before adding to the mix.

When it comes to ladling the batter into the muffin tin (you will need a proper, deep-cupped muffin tin, but they're easy to get hold of and pretty cheap), use an ice-cream scoop if you have one. It ensures you get evenly-sized muffins that bake at the same rate. Alternatively, use a large spoon and rub it with a little cooking oil, which helps the batter slip off easily. When you get them out of the oven, leave them to cool in a tin for a few minutes, so they firm up a bit, then transfer to a rack. They're best eaten on the day you make them – while they're still warm, if possible – but will freeze quite well for a month, too.

Cheese and onion savoury cake

When I first saw Yotam Ottolenghi’s cauliflower cake, I was absolutely smitten and I knew I had to make a savoury cake of my own. This is the man who has brought Middle-Eastern flavours and techniques to the forefront and put the focus back on vegetables, and vegetarian cooking, in all its glory.

I was therefore incredibly excited to make this cheese and onion savoury cake because it is the kind of recipe I just love. Simple, packed full of flavour and so moreish, I couldn’t resist seconds.

This savoury cake recipe is pretty much the love child of a quiche and a savoury muffin (and if you love the flavour of cheese souffle, you’ll LOVE this recipe). It is rich yet light and very easy to eat. With a base of creamed cottage cheese, eggs and cheddar cheese, how could it not be?

I added lots of fresh herbs (sage, parsley, chives and thyme) and sautéed red onion for added interest and as I so loved the look of Ottolenghi’s savoury cake topped with onion rings, borrowed the idea. I love how the onions char a little around the edges and add their sweetness to the cake.

I served the savoury cake with a green salad for lunch but it would be equally fantastic as a vegetarian main or as part of a brunch spread. Or sneakily eaten at your kitchen counter because it is just so good. No judgement.

I used Lancewood’s Creamed smooth cottage cheese for the cake and it added such smooth richness. I wanted to demonstrate using their products in a savoury recipe as they are so versatile.

Lancewood has launched the LANCEWOOD Cake-Off ® competition for home bakers. Bake a creative cake with Lancewood Cheese and you could win a trip to New York! To enter, upload a picture of your cake, your Lancewood Cheese next to it, and your recipe to Finalists will get to Cake-Off LIVE on the Expresso Show.

Recipe submissions will run until Sunday, 20 May 2018.

Be sure to enter your most beautiful image of your cake (and include the Lancewood packaging in your shot) and get baking! This is one competition you DON’T want to miss out on.

Follow Lancewood on Facebook and Instagram for more info.

The best way to serve the Veggie Sausage, Cheese & Onion Muffins is definitely dipped in tomato ketchup! Of course you can dip them in your favourite dip, maybe it's BBQ sauce or brown sauce, either way it's a yummy way to eat them, either warm or cold.

These Veggie Sausage, Cheese & Onion Muffins are such a moreish snack especially on a cold evening!


First, you need to prepare the two muffin flavourings.

To make the goats’ cheese, red onion and rosemary muffins, begin by melting the butter in a small saucepan and softening the onion in it for about 5 minutes. Then allow it to cool. Next, prepare and set aside the ingredients for the Gruyère, sage and onion muffins. Now pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.

First of all, sift the flour, baking powder and salt on to a large plate, then take a large mixing bowl and sift the mixture again, this time into the bowl, holding the sieve up high to give the flour a good airing. Now, in a jug, beat one egg, then whisk it together with the milk. Next, fold all this into the flour, using the minimum number of folding movements. (Ignore the unpromising look of the mixture at this stage and don’t overmix.)

Divide the mixture equally between two bowls in order to add the two different flavourings. Now return to the first flavouring and gently mix the onion into the muffin mixture in one bowl, along with the goats’ cheese and chopped rosemary, folding in, as before, with as few strokes as possible. Next, add the prepared ingredients for the second flavouring to the muffin mixture in the other bowl and fold them in in the same gentle way.

After that, if you are using muffin cases, arrange them in the tins and spoon the mixture into them alternatively, spoon the mixture straight into the greased tins. You can pile the mixture quite high. Beat the second egg and brush the surfaces with it, then top the goats’ cheese muffins with a sprig of rosemary, and the Gruyère muffins with the Parmesan and a sage leaf.

Then bake them for about 20 minutes, or until well risen and golden. Remove the muffins from the tins to a rack and eat as warm as possible.

Savory Sweet Potato Muffins – FAQ

Can you freeze savory muffins?

Yes, these savory sweet potato muffins can be frozen for up to three months. Tightly wrap with plastic food wrap, date, label and place in the freezer.

How do you unfreeze muffins?

These muffins can be left out and thawed at room temperature, or can be microwaved. To microwave the muffins, unwrap and place on a plate, microwave on high for 20 seconds at a time, until heated through.

How long do savory muffins last?

These muffins are best stored in the fridge and will last about 3-4 days.


Preheat oven to 200 degrees and line a muffin tray with 12 patty cases.

In a frying pan, cook the onions with 1tbs of olive oil until they are soft. Drain the onions on paper towel and set to one side.

In a large bowl, sift together the self raising flour and the baking powder. To this flour mixture, add the onion and the cheese, stirring to distribute.

In a jug whisk together the eggs, milk and the remaining oil until well combined.

Pour the wet mix into the dry mix, and fold together.

Divide evenly into the muffin cases, and bake for 15-20 minutes until they have risen and are firm to the touch.

Ten Great Recipes for Savoury Muffins You Need to Try!

I can only guess that over the years I have probably eaten hundreds of the classic, cake muffins. But I have not eaten a savoury one so far. The good news is all that is about to change as I try to find a tasty savoury muffin recipe to make at home…

Corn Dog Muffins

Seems you can turn just about anything into a crazy hotdog style if you want to.

Cheese, Onion and Rosemary Muffins

Some of these recipes are more breakfast muffins than lunchtime, but I guess you can eat them anytime you like!

Cheese, Bacon and Tomato Muffins

Any of these recipes would make a great alternative to a sandwich for lunch.

Carrot and Courgette Muffins

You can eat these muffins on their own, or maybe add them to a light meal!

Sweet Potato Muffins

Many of them are pretty healthy and won’t ruin your appetite for dinner later on.

Red Pepper and Cheese Muffins

These not only look colourful, but they also sound delicious!

Cheese and Herb Muffins

Muffin in a mug for lunch sounds like something you might secretly indulge in. But this recipe is not something to be ashamed of.

Parmesan, Bacon And Spring Onion Muffins

Bacon in a muffin is pretty weird, but throw in some parmesan cheese and spring onions and you have yourself a mini lunchtime meal!

Pumpkin and Spinach Muffins

Pumpkin and spinach in the same muffin!? These are some crazy recipes.

Salmon and Chive Muffins

Cheese and bacon muffins

Last week a friend was telling me about the perennial problem of keeping hunger pangs at bay or, more specifically, those of teenage boys, who seem capable of devouring three courses between every meal.

Keeping up the food to active adolescents can be a pain in the back pocket, especially if the food budget has limits.

These savoury muffins tick all the boxes.

Not only do they have protein and carbs, but they are also filling and quick to make.

You can whip up a batch just before the troops arrive home from school or sport and serve them, split and buttered, with a bowl of baked beans laced with extra bacon and cheese.

This recipe, which makes 12 medium-sized muffins, takes only minutes to assemble and 20 minutes to bake.

For extra crunch top with a little more cheese, and for extra flavour add fresh seasonal herbs such as parsley, chives and thyme.

The kids won't notice, of course, but you will sleep easier at night knowing their nutritional needs have been met even as you churn out tucker for those bottomless pits.


  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp sugar
  • Freshly ground black pepper
  • 150g chopped bacon
  • 1 cup grated tasty cheese
  • 2 Tbsp chopped parsley, chives or thyme
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1 tsp prepared mustard

Method: Set oven at 200degC and grease 12 medium muffin cups.

Cook chopped bacon in a hot dry pan. Set aside to cool.

Place flour, baking powder, salt, pepper and sugar in a large bowl. Add cheese, bacon and chopped herbs and toss together.

In a small bowl, lightly beat the egg and milk together then stir in the mustard and oil.

Make a well in the centre of the dry ingredients and pour in the liquid mixture. Combine but do not overmix.

Three-quarters fill muffin cups and bake for 20 minutes. Serve sliced and buttered – if you can wrestle them from the kids.

Breakfast Muffins: Feta Cheese, Onion & Rosemary

Hello Everyone and a happy first Monday for the month of June! Hope the Monday blues didn’t hit you guys hard, especially to my friends/followers in Brunei – unlike me, I know some of you guys have had a super long weekend with all the public holidays we’ve been having. We, as in my office, didn’t get to have one of the public holiday off so it was a normal working day for us on Thursday while most likely 80% of the working population was off. Thank goodness Saturday was public holiday that applied to us so yay for the long weekend (normal weekend anyway for some)! If you guys don’t already know from my constant mentions on several posts, and on the ‘about’ section of my blog, I work SIX full days a week. So getting to have a Saturday off (which is quite rare) because of a public holiday is pure bliss.

Moving on from that… mini rant? I mentioned in one of my posts last week that I’ll be switching up my post schedule just for this month – and yes it does have something to do with the theme for June. The title of this post may have already given it away for some of my loyal and consistent followers. Drumroll please! So I may have taken it to Google and searched ‘how to type out a drumroll sound’ – gives up 30 minutes later.

MUFFIN MAKING MONDAY IS BACK ON AMCARMEN’S KITCHEN! Muffin Making Mondays started about 4 years ago now I think, where Jialing would come back to my place after our Monday morning lecture together on main campus. We’d bake muffins together for our on-the-go work brekkie for that week. Well, we’d bake together but we’d both have our own recipes, i.e. she’d make sweet muffins for herself while I’d make savoury ones – we still share 1 or 2 though after we’ve baked them. I also remember how we’d both have a 1-on-1 Cards Against Humanity game where we’d both just unanimously vote which was the best (dirtiest) answer while our muffins were baking in the oven. Those were the days.

Anyway, it’s probably going to get lonely in the kitchen as it’ll just be me, myself, and I without Jialing, but I’m bringing back Muffin Making Mondays for the month of June! And to kick things off, I’ve got a delicious Feta, Onion, and Rosemary Savoury Muffin to start your mornings with a bang! Check out the original recipe over on Genius Kitchen.



  • 1 & 3/4 cups plain flour
  • 1 cup milk
  • 1 large free range egg
  • 1 tbsp baking powder
  • 1 tsp salt

For the onion and cheese mixture

  • 100g feta cheese, crumbed
  • 1 medium-sized brown onion, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • Freshly ground black peppercorns
  • Knob of unsalted butter
  1. Preheat oven to 200C (400F or gas mark 6). Line a 12 hole muffin pan with paper cases.
  2. Melt the butter in a small frying pan over medium heat. Add in the chopped onions and cook for about 5 minutes until soft and slightly caramelised. Remove from heat and set aside to cool.
  3. Once the onions have cooled down, add in the crumbed feta cheese and chopped rosemary. Season with freshly ground black pepper and give it a good mix. There is no need for salt since the feta is quite salty by itself. Set aside.
  4. For the muffin batter, sift the plain flour, baking powder, and salt into a large mixing bowl.
    In another medium-sized bowl, beat the egg, followed by the milk and give it a good whisk to combine.
  5. Pour the egg and milk mixture into the flour, until well incorporated, using minimum number of folding movements. Ignore the lumps in the mixture and do not over-mix.
  6. Gently add the onion and cheese mixture into the batter mixture, folding in, as before, with as few strokes as possible. Spoon the mixture into the prepared muffin pan.
  7. Bake for about 20 minutes, or until well risen and golden. Remove the muffins from the tins and serve immediately. Enjoy!

These muffins are perfect for sahur with a hot cup of teh tarik for my Muslim friends and followers. Well to be honest, it’s perfect for any time of the day with a nice hot cup of anything like coffee, tea, or hot chocolate!