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Pink Onion and Peppercorn Muffins

preparation time

15 mins

Cooking time

20 mins

Serves

6

Pink Onion and Peppercorn Muffins

Ingredients

2½ cups self-raising flour

1 tsp salt

1¼ cups milk

1 egg

90g butter, melted

½ cup grated tasty cheese

1 tsp fresh thyme leaves

½ cup Beerenberg Pink Onion and Peppercorn Relish


Directions

Preheat the oven to 180°C. Grease or line 12 medium size muffin tins.

Sift self-raising flour and salt into a large mixing bowl.

In a separate bowl, whisk together milk, egg and melted butter.

Pour the milk mixture into dry ingredients, stir to combine. Gently fold through the tasty cheese, thyme leaves.

Spoon the mixture into the muffin tins, ¾ full. Top each muffin with a teaspoon of Beerenberg Pink Onion and Peppercorn Relish.

Bake for 20 minutes, remove from oven and turn onto a cooling rack.

Serve warm with sour cream and extra Beerenberg Pink Onion and Peppercorn Relish.