Mini Cheese & Chive Cakes

prep 10 mins cook 10–12 mins
  • 200 g (7 oz) self-raising flour
  • 1 teaspoon baking powder
  • good pinch of salt
  • 50 g (2 oz) mature Cheddar cheese, finely grated
  • 4 tablespoons snipped chives
  • 50 g (2 oz) lightly salted butter, melted
  • 7 tablespoons milk
  • 1 egg, beaten

Line 20 sections of 2 x 12-section mini muffin trays with mini paper cake cases. Put the flour, baking powder and salt in a bowl. Stir in the cheese and chives until evenly mixed.

Whisk together the melted butter, milk and egg with a fork in a jug and add to the bowl. Stir well to form a thick paste. Divide the mixture between the paper cases.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes or until risen and pale golden. Transfer to a wire rack. Serve warm or cold.

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