Cheese muffins
Reader Suzanne Shand visited Dunedin cafe Rhubarb in December and enjoyed its cheese muffins so much she asked us to try to get hold of the recipe. She described them as ‘‘the most delicious cheese muffins I’ve ever tasted’’.
We contacted the cafe on her behalf and it happily shared the recipe.
‘‘We have made these muffins every day since we opened in November 2004,’’ Rhubarb’s Helen Wright said.
‘‘They are a big hit with all generations, and have even been vacuum-packed and taken overseas as a treat to ex-Dunedin family members.’’
Tasty cheese muffins
Put cheese, flour, sugar, cayenne and salt into large bowl. Mixing thoroughly.
In a smaller bowl put in the milk and eggs. Whisk until foamy.
Add to dry mix. Mix well but take care not to over-mix. Add more milk if required to get to a thick batter-like consistency – sloppy but not runny, enough to spoon easily into muffin moulds but not dry like a scone mix).
Spoon into muffin moulds, then bake in a preheated oven at 220 degrees Celsius for 17 minutes.
Serve hot from the oven with lashings of butter. You can also make mini muffins for catering or lunch boxes. Our customers tell us they freeze well.
Rhubarb, 299 Highgate Roslyn, Dunedin. Open Monday to Friday, 7am to 5pm, Saturday 8am to 5pm, and Sundays and public holidays 8.30am to 4.30pm.
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