Moist Easy Cheesy, Minty Muffins
This recipe TOTALLY takes me back. I’m Greek and these are actually known as ‘Tiropites’, which is basically cheese muffins. Being Greek, they have mint in them and in all honesty, it does go incredibly well with the cheddar cheese!
It’s super easy, and tasty Veggie recipe!
It’s also ideal for the current worldwide crisis because you can easily freeze these muffins and just heat them up in the oven as and when needed.
Ok, so let’s get going.
Once you’ve assembled all your ingredients as stated below in the recipe card, it only takes around 15 minutes to mix everything together and spoon the mixture into little cupcake holders.
Before you get going, place 12 paper cupcake cases in a cupcake baking tray.
Ok, let’s dive in…
Moist Easy Cheesy Muffins With Mint | Freezeable & Vegetarian
- 2 cups self raising flour
- ½ cup sunflower oil
- ½ cup milk
- 2 eggs (beaten)
- 2.1 cups grated cheddar cheese
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 3 pinch chopped fresh mint
- 1 pinch salt
- 1 pinch cinnamon
Preheat oven to 375°F.
In a large bowl, put the flour in, the grated cheese, the chopped mint, lightly beaten eggs, sunflower oil, and milk and mix all together well.
Immediately place the mixture into cupcake cases. Make sure the mixture is level with the top of the case.
Sprinkle each muffin with some sesame seeds is you wish.
Cook for 25-30 minutes until golden brown.
It’s literally that simple to make these cheese muffins!
Enjoy and I’d really love to hear what you think of this recipe in the comments below.