These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They’re also super quick and easy to make as well as freezing really well. My sister Ally has recently given birth to my incredibly gorgeous nephew Harrison. As he is her first child, I realised it was all going to be very new for her and food might not be her number one priority. I knew she had been stocking up her freezer with some of my slow cooker meals such as my Slow Cooker Fiesta Chicken and Slow Cooker Chicken & Chorizo Stew; so I thought some quick snacks would be ideal.
I instantly thought of muffins as they freeze really well and don’t take very long to defrost. Therefore she didn’t need to think too far in advance before having a tasty snack. The combination of the cheese and mango chutney was specifically for Ally as she is partial to a cheese and mango chutney sandwich. This isn’t a combination I have tried myself but I though I’d give it a go in muffin form! The Nigella seeds were a last minute addition and I am so pleased I added them because they really make these Cheese & Mango Chutney Muffins extra tasty.
New recipes do not always go without a hitch. The first batch I made of these I decided to leave in the oven and go for a shower – definitely a mistake! I’d put them on the top shelf of the oven at a higher temperature so they came out looking quite a bit darker than I would ideally have liked.
Although I was annoyed at myself, it did give me the opportunity to taste test them before I made another batch. The muffins did look quite dark, but the top was nice a crisp which was actually very tasty! I did decide to make a few tweaks to the cooking of them but I was very pleased with the taste of them.
Even with the sweetness of the mango chutney, these are still very much savoury muffins. The Nigella seeds also provide a savoury note which emphasises the subtle Indian flavours along with the mango chutney.
Cheese & Mango Chutney Muffins
These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They're also super quick and easy to make as well as freezing really well.
- 175 g plain flour
- 2 tsp baking powder
- 2 tsp caster sugar
- ½ tsp sea salt
- ½ tbsp Nigella seeds
- 130 g cheddar cheese
- 60 ml vegetable oil
- 90 ml semi-skimmed milk
- 1 egg
- 100 g mango chutney
For the top
- 20 g cheddar cheese
- sprinkle Nigella seeds
Preheat the oven to 170ºC (fan assisted 190ºC non fan). Add 9 muffin liners to a muffin tin and set aside
Add the flour, baking powder, sugar, salt and Nigella seeds together in a large bowl and mix. Add the cheese and mix again
In a large jug, whisk together the oil, milk, egg and mango chutney
Pour the wet ingredients into the dry ingredients and stir just until all of the flour is mixed in - do not over mix.
Divide The mix between the 9 muffin cases and top each muffin with the extra cheese and a sprinkle of Nigella seeds. Bake in the middle shelf of the oven for 20-22 minutes.
Allow to cool in the tin for a couple of minutes before allowing to cool completely on a wire rack
If your muffins get slightly darker, don't panic they will still taste good!
If you want to freeze them, wrap them individually in cling film and put them in a large freezer bag. You then can take one muffin out of the freezer and it will defrost in approx 1-2 hours.