I’ve made this recipe several times now. It started many months ago when I wanted a nice cheesy lunch, but nothing heavy.
I scoured the Internet looking for something that sounded interesting. And as I have on numerous occasion, I went browsing through the recipes published by the Otago Daily Times. I can thank the ODT for the Carrot Cake find, a recipe that gets rave reviews whenever I made it.
These babies are meant to be baked in a muffin pan, but I like those cute little loaves.
You can serve these with any type of chutney, or keep it simple and slather butter like a scone.
2 eggs, size 7
¾ cup standard milk
¾ cup plain yoghurt
260g plain flour
3 tsp baking powder
½ tsp baking soda
1/8 tsp Cayenne pepper
90g Parmesan cheese, grated
- Lightly spray with oil or brush with melted butter 12 large muffin pans (100ml).
- Beat eggs, milk and yoghurt together.
- Into a large bowl sift flour, baking powder, baking soda, cayenne pepper and stir in the cheese, using a fork to mix the cheese through the dry ingredients.
- Add the beaten eggs, milk and yoghurt mixture to the dry ingredients in the bowl and stir just to blend. Do not over-mix or beat. The mixture will be quite moist and lumpy.
- Fill the prepared muffin pans about three-quarters full.
- Bake at 180degC for about 20 minutes until puffed and golden and remove from the oven.
- Stand muffins in tins for 12-15 minutes. As the puffs cool the cheese becomes less sticky and they will turn out more easily if not too hot.
- Run a knife around the edges of each puff and turn out on to a wire rack to cool.
- Makes 12 large cheese puffs.
Using the mini loaf tin you’ll get 8, plus enough for two normal muffins.
I used Reggiano cheese for a change to Parmesan.
I’d run out of Paprika so I used the same amount of Chilli powder.
Use a Microplane for grating hard cheese. It takes the work out of it, and it’s quick. Honestly, my microplane is one of my most loved kitchen implements.
While the loaves/muffins sit in the tin they will go a little bit soggy, but once out of the tin, cooling on a rack they’ll come right. Just don’t leave them too long to sweat in the tin.
I like mine with a bit of chutney. Barkers make some really nice varieties. The Tamarillo and Plum in my current favourite.