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.
Ingredients
- 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
Instructions
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Preheat the oven to 170ºC (fan assisted 190ºC non fan). Add 9 muffin liners to a muffin tin and set aside
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Add the flour, baking powder, sugar, salt and Nigella seeds together in a large bowl and mix. Add the cheese and mix again
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In a large jug, whisk together the oil, milk, egg and mango chutney
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Pour the wet ingredients into the dry ingredients and stir just until all of the flour is mixed in - do not over mix.
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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.
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Allow to cool in the tin for a couple of minutes before allowing to cool completely on a wire rack
Recipe Notes
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.