Sage and cheese muffins

by Sunita on July 20, 2014

Summer is on full swing in our neck of the woods; long , sunny, and rather hot days. With summer, comes the growth and maturity of nature’s bounty. The flowers are no longer just buds,

the fruits and vegetables are no longer just a tiny version of their grown up self.

Yes, it is a pleasure to glance around. And the people? The laughter and chatter of neighbours as they carry on long into the evenings, the people coming out in their summerwear, the birds tweeting late into the night, everyone is trying to make the most of these gorgeous days. With most schools closing up for the holidays, the revelry of the children are a joy to hear and watch. Yes, the English summer is truly on!

The summer has done wonders to the tiny herb patch in my backyard. They are still growing, and snipping a few leaves here and there and adding them to a recipe is so satisfying.

So when the people from kindly sent me a package of ingredients to play with, I knew what I would do. Nothing fancy, just an all time favourite of ours- savoury muffins. This time I used a few sage leaves freshly picked from the garden, to add flavour, and like always , they went down a treat. I also made some rhubarb ( again home grown) and apple chutney (recipe to follow later) to go with them. In winters, these muffins can be enjoyed with a steaming bowl of soup. In summer, they can easily be a part of your picnic basket.

Now let us head towards the recipe for the sage and cheese muffins-


1C plain flour
1C whole wheat flour (atta)
2 tsp baking powder
3tsp finely chopped sage leaves
1/2 C gratd cheddar cheese
1 and a 1/2 tsp salt
1 tsp crushed red chillies( more or less)
1 and a 1/2 C plain yogurt mixed with 1/2 C water and 3tblps of olive oil
a few tsps of sesame seeds for topping


  • Pre heat the oven at 170 deg C and brush a muffin pan with a little oil.
  • In a bowl, rub together all the ingredients except the yogurt mixture.
  • Make a well in the centre of the flour mixture and tip in the yogurt mixture.
  • Fold in, preferably with a rubber spatula or by hand until everything just comes together. Do not overmix.
  • Fill the muffin moulds with tablespoons of the mixture and sprinkle some sesame seeds on the top of each. I got about 15.
  • Place the tray in the centre of the pre heated oven and bake for approximately 22-25 minutes or till the tops are nicely browned.
  • Cool the muffins in the tray for a couple of minutes. Run a spoon round the edges of the muffins and remove them from the tray.
  • Serve immediately. If storing for later, cool the muffins completely on a wire rack and store in air tight containers.

These muffins taste best while still warm. Reheat them in the microwave for a few seconds if they are cold. We enjoyed the muffins by slicing them into half and slathering them with the rhubarb and apple chutney that I mentioned earlier. The fruity and spicy chutney complemented the slightly herbed and spiced muffins went extremely well.

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