The Very Versatile Little Cheese Muffin

Steph Scott

My mum learned this recipe at a community class at the local church before I was born. Distinguished bakers from the congregation were invited along to teach three of their best recipes. When I was set the same task in year 8 home economics I chose this recipe from the hundreds of recipes in our family archives and taught the class to make a ‘very versatile’ and easy favourite. There is nothing more delicious than a warm savoury muffin. I like them best with bacon, spinach, sweet corn and chilli. 


1 cup plain flour

1 cup grated cheese

1 tbs baking powder

1 tsp dry mustard

¼ tsp cayenne pepper

1 cup liquid (break 1 egg into cup and top up with milk)


The versatility of this recipe comes from you own additions. Add sweet corn, fresh chopped herbs, garlic, onion, bacon, ham or salami to taste.


  • mix all ingredients together until blended 

  • place spoonfuls into greased and floured round bottom patty pans

  • bake in a pre heated oven at 200 degrees for 10 - 12 minutes

Take out of the oven and enjoy!