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pile of cheesy walnut and rosemary mini muffins on a plate
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4.80 from 5 votes

Cheesy Walnut and Rosemary Mini Muffins

These little savoury snacks are ideal for packed lunch boxes, picnics and parties. Tasty cheese muffins  with the added crunch of walnuts and a hint of rosemary delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: afternoon tea, Snack
Cuisine: International
Keyword: lowfat, muffin, savoury bake, Savoury Snack
Servings: 24 mini muffins
Calories: 89kcal

Ingredients

  • 300 g plain flour (all purpose)(10oz)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 50 g walnuts chopped (2oz)
  • 125 g Cheddar cheese grated (4oz)
  • 1 tablespoon chopped fresh rosemary
  • 225 ml milk (8floz)
  • 2 large eggs

Instructions

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Grease or line two 12 hole mini muffin tins.
  • Sift the flour, baking powder and salt into a large mixing bowl. Then stir in the chopped walnuts, cheese and rosemary. Make a well in the centre.
  • Beat the milk and eggs together then pour into the well in the dry ingredients. Stir until just combined. Take care not to over beat.
  • Spoon into the muffin tins and bake in the centre of the oven for 20 minutes until risen and golden.

Notes

Special Equipment
2 x 12 hole mini muffin tins
Cook's Tips
When mixing the muffins do not overbeat or you will begin to develop the gluten in the flour and the muffins will be tough. Just mix sufficiently to combine the ingredients. Don't worry if the mixture looks a bit lumpy. 

Nutrition

Serving: 1muffin | Calories: 89kcal