Triple cheese and onions muffins are a delicious and nut-free breakfast, snack or treat made with sunflower oil, eggs, buttermilk, all purpose flour, cheddar cheese parmesan cheese and soft cheese.
Special diets: Vegetarian | soy-free | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 41 mins – easy
🍽 6 servings – 745 kcal per serving
- 1 tsp salt
- ½ cups sunflower oil
- 1 egg
- 1¼ cups buttermilk
- 18 oz all-purpose flour
- 1 tsp mustard powder
- 5 oz cheddar cheese
- 1 bunch scallion
- 1 bunch chives
- 1 oz parmesan cheese
- 7 oz soft cheese
- 1 grater
- 1 knife
- 1 oven
- 1 muffin tin
- 1 bowl
- 1 whisk
- 1 spoon
Shred parmesan and cheddar cheese with a grater.
Chop spring onions and chives, then cut soft cheese into cubes.
Put 0.1 cups of sunflower oil in a muffin tin. Add 0.5 cups of sunflower oil in a bowl and crack eggs into it. Whisk in buttermilk, all-purpose flour, and mustard powder. Add 1 tsp of salt, 0.5 oz parmesan cheese, cheddar cheese, spring onions, and chives to the mixture. Mix everything together with a spoon, then add cubed soft cheese to get a muffin mixture.
Divide the muffin mixture into the muffin tin and scatter 0.4 oz of parmesan cheese over it.
Preheat the oven to 390°F for 12-15 minutes.
Put the muffin tin in the oven and bake for 25 minutes.
Remove the muffin tin from the oven to get triple cheese and onions muffins.
It’s ready to be served !