9 : Crumble topped cheese and fennel seed

Cheese and Fennel Seed Muffin
Cheese and Fennel Seed Muffin

A savoury muffin is a great accompaniment to some delicious homemade soup. I made these from my new book 1001 Cupcakes, cookies and other tempting Treats. For the basic recipe I used no. 822 crumble topped cheese and chive muffins. I subsituted 2 tablespoons of fennel seeds for the chives (perhaps a little heavy handed, next time I would use just 1) and instead of buttermilk I used milk with a little lemon juice added.

For the muffin:

  • 6tbsp sunflower oil
  • 280g plain flour
  • 1 tbsp baking powder
  • pinch of salt
  • 150g mature cheddar cheese
  • 2 eggs
  • 250ml milk plus tablespoon of lemon juice
  • 2 tbsp fennel seeds

For the crumble topping:

  • 2 tbsp plain flour
  • 35g butter
  • 25g mature cheddar cheese

Heat the oven to 200C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry. Spoon the mixture into cases. For the crumble put the flour in a bowl and then rub in the butter to make rough breadcrumbs. Then mix in the cheese Put a small amount of crumble topping on each muffin and bake for 20 minutes until golden and firm.


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