150g cheddar cheese
100g ementhale cheese
250g self raising flour
5ml garlic salt
5ml paprika plus extra for sprinkling
1 egg
250g buttermilk
80g sunflower oil
100g chives, finely sliced


  • Add cheeses to the mixing bowl and grate 10 sec/speed 5. Take out 50g and set aside.
  • Add flour, garlic salt, cayenne, egg and buttermilk and oil to bowl. Mix 10 sec/speed 4. Scrape down and ensure mix is combined.
  • Add chives and mix 5 sec/reverse/speed 4.
  • Spray muffin tins very well with non-stick cooking spray and spoon mix in until halfway full.
  • Scatter over the reserved cheese and sprinkle with a little paprika.
  • Bake at 210°C for 15 minutes until golden brown on top. Cool in tray for 5 minutes before turning out on to wire rack to cool.


  • If making mini muffins, reduce cooking time to 10 minutes.
  • Can be frozen for up to 3 months.
  • Can use cayenne pepper instead of paprika and plain yoghurt or milk instead of buttermilk.

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Cheese and Chive Muffins