Cheeseboard muffins

  • Serves 12
  • 35 minutes

Cheeseboard muffins

35 minutes
Prep Time15 minutes
Cook Time20 minutes
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Self-raising flour250g
Mustard powder½ tsp
Salt½ tsp
Ground black pepper½ tsp
Large egg, beaten1
Unsalted butter, melted, plus extra to serve50g
Leftover roast carrots and parsnips, roughly mashedAbout 200g
Medium hard cheese (Cheddar, Gruyère or red Leicester), grated75g
Blue cheese or soft cheese (stilton, gorgonzola or brie), chopped or crumbled50g
Sage leaves, chopped3
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Preheat the oven to 200˚C, gas mark 6, and line a 12-hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some freshly ground black pepper.


In a jug, mix the egg, milk and melted butter. Stir the mashed veg, both cheeses and the sage into the flour mixture, then make a well in the centre and pour in the milk mixture. Use a wooden spoon to gently mix, until almost all combined. Be careful not to overmix.


Spoon the muffin mixture into the paper cases; bake for 18-20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little and serve warm or at room temperature with extra butter, if preferred. 

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