Savoury Muffin Recipe - Sour Cream & Chive (with added cheese & Parma ham!)

As much as I love cakes and other sweet treats, I'm generally more of a savoury fan. If I had to choose between chocolate or cheese for the rest of my life, it would be cheese every time (and I do love a good bar of chocolate)!

When it comes to baking, I like to mix it up with some yummy savoury treats once in a while too and these muffins are to die for, especially when they're hot fresh from the oven!

Originally from a recipe book titled "Magical Muffins", they were simple Sour Cream & Chive muffins but I've adapted the recipe and they're now much more cheesy with the optional addition of extra salty Parma ham, delish!

If you fancy trying them yourself, here's the recipe. And do tell me, who else is a cheese over chocolate lover?

Makes approx 12 large muffins, or even more mini muffins ;)

Ingredients:

1 tbsp vegetable oil (or cheat like me and use a spray for the trays)

280g plain flour

2tsp baking powder

1/2 tsp bicarbonate of soda

30g Cheddar cheese, grated

25g fresh chives, finely chopped plus extra to garnish

3 spring onions, finely chopped (optional)

4 slices of Parma ham, cut into small pieces (optional)

20g parmesan cheese plus extra to garnish (optional)

1 egg, lightly beaten

200ml soured cream

100ml natural yoghurt

55g butter, melted

Method:

Preheat the oven to 200°C/Gas mark 6 and oil your muffin tin. (You can use muffin cases if you like but then you don't get the same cheesy baked bottoms!) Sift the flour, baking powder and bicarb together into a large mixing bowl. Add the cheese and chives (and spring onion, Parma ham and parmesan now if using) and mix together well. In a separate bowl, lightly mix together the soured cream, yoghurt, egg and melted butter (I just do this all in the measuring jug to save on washing up/dishwasher space).

Add the wet mixture to the dry mixture and stir together until just combined. Do not over-stir the mixture, it's fine for it to be a little lumpy. Once combined, divide the mixture between the muffin tins (they should be about two thirds full). Sprinkle over the remaining snipped chives and parmesan to garnish and transfer to the oven. Bake for 20 minutes or until risen and golden. Remove from the oven and serve warm or put on a wire rack to cool. I prefer these warm from the oven but they are even better when dunked in a slather of Creme de St Agur.

Will you be trying these? They're so easy to make but absolutely scrumptious! We like them as a breakfast treat with boiled eggs :)