Cheese muffins

Those savoury muffins are like buns. They can be served with soups, stews or sliced and spread with butter. The recipe comes form ' Home baking cookbook'.

Ingredients for 12 muffins:

• 115g flour
• 1 tsp soda
• 1 tsp baking powder
• 1 tsp salt
• 225g cornflour
• 120g grated Cheddar cheese + some to sprinkle on the top
• 55g melted butter
• 2 eggs
• 1 clove of garlic
• 300 ml milk

Preheat the oven to 200C.  Line muffin tin with paper cases or grease the muffin tin holes.

Into a big bowl put the flour, baking powder, soda, salt and cornflour. With a spoon stir all ingredients together. Set aside.

Grate the cheese if you haven't got already grated. Add the cheese into a bowl with dry ingredients.

Melt the butter and set aside to cool down. Crush the garlic.

Brake the eggs into a separate bowl. Whisk them with a fork. Add the milk, butter and garlic, stir them together. Pour this mixture into the dry ingredients mixture. Stir all ingredients together until just combined.

Spoon the batter into muffin tin. Sprinkle each muffin top with gated cheese. Bake for 20 minutes until well risen and golden on the top. Leave them in a baking tin for a few minutes then transfer to the wire rack to cool down. Enjoy !

Mini cheesecakes

The recipe comes form this blog.  I think is great to bake one bite cheesecakes. They easy to remove from paper cases and served on the plate or can be eaten straight for paper case with a spoon. Those cheesecakes are creamy, delicate with sharp taste of your favourite jam on the top.  It is not difficult to prepare them just baking and cooling down period takes some time.

Ingredients for 11 mini cheesecakes:

cake layer:

• 140g digestive biscuits
• 3 tbsp melted butter

cheese layer:

• 500g cream cheese
• 6 tbsp icing sugar
• 1 egg
• 1 tbsp flour
• your favourite jam

Preheat the oven to 180C. Line muffin tin with paper cases.

To prepare the cake layer melt the butter and set aside to cool down. In a meantime crush the biscuits. Place the biscuits in a bag, seal carefully and crush the biscuits with rolling pin. Put the crumbs into a bowl add melted butter and stir well. With a spoon put the wet crumbs on the bottom of each paper case about 1 cm thick. Set aside.

Into a big bowl put the cream cheese, sugar, egg and flour. Stir well until smooth and creamy. Spoon the cheese mixture over biscuit crumbs. Divide evenly among all muffin cases. Finally put one teaspoon of you favourite  jam on top of each cheese layer.

Bake for 20 minutes, after that time switch off the oven and open the door but leave the cheesecakes inside. Keep them inside until they cool down. Then transfer to the fridge for at least 30 minutes. It is better to keep them in muffin tin so they stay in shape. 

Enjoy !