Cheese And Chilli Savoury Muffins

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These bodacious savoury muffins are a splendid accompaniment to  soup – especially minestrone or pumpkin.  The recipe makes approximately eight large beauties or twelve smaller delectables. You can make a gluten-free alternative by substituting the flour for a gluten-free variety.

Preheat oven to 190 Celsius


75 grams unsalted butter, melted

100 grams feta cheese,  grated

100 grams parmesan cheese, grated

2 free range eggs

Approximately 4 tablespoons milk (if mixture is quite dry, add another tablespoon or so)

2 cups wholemeal self-raising flour

1/4  cup ground almond meal

1 teaspoon baking powder

1/2 teaspoon paprika

1/4 teaspoon fresh, minced chilli (you can buy small jars of minced chilli at the supermarket)

Handful fresh parsley, chopped finely

Pinch of Salt



Place flour, almond meal, paprika, salt and baking powder into a  large mixing bowl ( No need to sift)

Make a well in the centre and add the butter,  milk  and eggs.  Mix until ingredients are combined.

Add cheeses, chilli and parsley and mix until just combined.

Place large spoonfuls into muffin trays.

Cook for 20-25 minutes until golden.

Author: Claire Bell
Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.

4 thoughts on “Cheese And Chilli Savoury Muffins

  1. Just made these, thought the batter was a bit stodgy, but went with it. I have tried a warm one from the oven just now and they are in fact delectable and not stodgy as I was expecting. Will be trying them again this week with more chilli, as I already put 2 tsp in and can’t notice it. Still, great recipe. The basis is brilliant to play around with. Thanks for sharing!

  2. Many thanks Rhi. I’m glad they worked well for you. I will add more chilli myself next time!

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