Cheese & Herb Muffins with Whipped Bovril Butter

Introduction

There’s something comforting about the aroma of freshly baked muffins wafting through the kitchen. Recently, I decided to try my hand at making Cheese & Herb Muffins with Whipped Bovril Butter, and it turned out to be a delightful experience. The muffins were not only fluffy and flavorful but also packed with cheesy goodness that had my family coming back for more. The whipped Bovril butter added a unique twist that elevated the simple muffins into something truly special. Everyone in the family enjoyed them, making this recipe a new favorite in our household.

Ingredients

• For the Muffins:
• 250g flour (a mix of whole wheat and cake flour)
• 2 tsp baking powder
• 1/2 tsp salt
• A pinch of cayenne pepper
• 1 tsp dried mixed herbs
• 100g grated cheddar cheese
• 30g grated parmesan cheese
• 1 large egg
• 210ml milk
• 60ml oil or melted butter
• For the Whipped Bovril Butter:
• 100g softened butter
• 1 tsp Bovril

Instructions

1. Preheat Oven: Set your oven to 180°C (350°F) and prepare a muffin tin by greasing it or lining it with paper cases.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, cayenne pepper, dried mixed herbs, cheddar cheese, and parmesan cheese. Stir well to ensure everything is evenly distributed.
3. Combine Wet Ingredients: In another bowl, beat together the egg, milk, and oil (or melted butter) until well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Make Whipped Butter: While the muffins are baking, beat the softened butter and Bovril together in a small bowl until smooth and creamy.
7. Serve: Once the muffins are done, let them cool slightly before serving. Enjoy them warm with the whipped Bovril butter spread on top.

Nutrition Facts

• Serving Size: 1 muffin
• Calories: Approximately 200 kcal
• Sugar: 1g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg

Preparation Time

• Total Time: 40 minutes
• Prep Time: 15 minutes
• Cook Time: 25 minutes

How to Serve

• Serve the muffins warm or at room temperature.
• Spread a generous amount of whipped Bovril butter on top.
• Pair with a side salad or soup for a light lunch.
• Enjoy with a cup of tea or coffee for a delicious snack.

Additional Tips

1. Cheese Variations: Feel free to experiment with different types of cheese. Feta or mozzarella could add a delightful twist.
2. Herb Substitutions: Use fresh herbs instead of dried for a more intense flavor. Chives or parsley would be excellent choices.
3. Spice It Up: If you love spice, consider adding more cayenne pepper or even some chopped jalapeños.
4. Storage: These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days.
5. Reheating: To refresh leftover muffins, pop them in the oven for a few minutes before serving.

Recipe Variations

• Vegetable Muffins: Add finely chopped vegetables like spinach, bell peppers, or zucchini for added nutrition.
• Sweet Version: Omit the herbs and cheeses, and add chocolate chips or dried fruit for a sweet muffin option.
• Gluten-Free: Substitute the flour with a gluten-free blend to accommodate dietary restrictions.

Serving Suggestions

• Serve alongside a fresh green salad for a light lunch.
• Pair with a bowl of creamy soup for a comforting dinner.
• Great for breakfast, especially when topped with a poached egg.

Freezing and Storage

• Freezing: Allow muffins to cool completely before placing them in a freezer-safe bag or container. They can be frozen for up to three months.
• Thawing: To enjoy, simply thaw at room temperature or reheat directly from the freezer in the oven.

FAQ Section

1. Can I use self-raising flour instead of all-purpose flour?

• Yes, you can, but reduce the baking powder to avoid over-leavening.

1. Can I make these muffins dairy-free?

• Substitute the milk with a plant-based milk and use dairy-free cheese and butter alternatives.

1. How do I know when the muffins are done?

• Insert a toothpick into the center; if it comes out clean, they are ready.

1. Can I add more cheese?

• Absolutely! Just ensure you maintain the balance of dry and wet ingredients.

1. What if I don’t have Bovril?

• You can use a beef or vegetable stock concentrate as a substitute for flavor.

1. Can I make these muffins ahead of time?

• Yes, you can prepare the batter the night before and bake them in the morning.

1. Are these muffins suitable for freezing?

• Yes, they freeze well. Just store them in an airtight container.

1. How can I enhance the flavor?

• Try adding a tablespoon of Worcestershire sauce or soy sauce to the wet ingredients for added depth.

1. What can I serve these muffins with?

• They pair beautifully with soups, salads, or even as a breakfast item with eggs.

1. Can I make mini muffins instead?
   • Yes, adjust the baking time to about 10-15 minutes for mini muffins.

Conclusion

Cheese & Herb Muffins with Whipped Bovril Butter are a delightful addition to any meal. They are easy to prepare, bursting with flavor, and make for a versatile dish that can be enjoyed in various ways. Whether you serve them as a snack, part of a meal, or a delightful breakfast treat, these muffins are sure to please everyone. Give this recipe a try, and you might just find yourself making them regularly!

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