Mary Berry's fast cheesy herb muffins - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s fast cheesy herb muffins By You Magazine - February 17, 2019 Savoury muffins are so much quicker to make than bread. The texture is different, of course, but they are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. As with all muffins, this is a slightly moist and heavier bake, rather than a light and airy sponge. Georgia Glynn Smith MAKES 12 PREP TIME: 15 minutes COOK TIME: 18-20 minutes 275g (10oz) self-raising flour 1 tsp baking powder ½ tsp salt 50g (2oz) butter, melted 1 large egg, beaten 250ml (9fl oz) milk 75g (3oz) gruyère, grated leaves of 1 bunch of basil, chopped 75g (3oz) pitted black olives, chopped 2 tbsp sun-dried tomato paste 1. You will need a 12-hole muffin tin. Preheat the oven to 200C/fan 180C/gas 6 and line the tin with muffin cases (see note). 2. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. 3. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Mix in the sun-dried tomato paste right at the end to give a rippled effect through the batter (see note). 4. Divide the mixture between the cases and bake in the oven for 18–20 minutes until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. 5. Serve warm or cold. COOK’S NOTES If you can’t find muffin cases you could use cupcake cases; they are larger than fairy-cake cases but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins. Gently swirl in the sun-dried tomato paste without stirring it in completely as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect. PREPARE AHEAD Best made and eaten on the day but will keep for 2 days in the fridge in an airtight container. FREEZE The muffins freeze well for up to a month. Defrost and warm through at a low heat in the oven to refresh. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved