Basil Cheddar Chilli Muffins


Who doesn’t love savoury muffins?  I like to make a few to take along as padkos when we hike or travel.

I used my basic muffin recipe and added some fresh basil and chili from our garden.  Unfortunately I had to buy the cheese… Cows will come when our little farm expands.

I did make my muffins gluten free by simply substituting regular flour and baking powder with gluten free flour and xantham gum.

  • Prep Time: 10 minutes
  • Cooking Time 20 minutes
  • Yields: 12 muffins


  • Large handful chopped basil
  • 200 g mature cheddar cheese (grated)
  • Pinch salt
  • Finely diced chilli
  • 200ml milk (Thanks Di!)
  • 1tsp paprika
  • 3 cups flour (I used a mix of gluten free flours)
  • 2 tsp Baking Powder (or 2 tsp Xantham Gum)
  • 3 large eggs



  1.  Preheat oven to 180°C
  2.  Sift together dry ingredients and add the cheese, basil, chilli and paprika
  3.  Add eggs to milk and whisk
  4. Make a well in the centre of the dry ingredients. Add wet ingredients to dry ingredients 1/3 at a time and stir until just mixed. Do not over mix!
  5. Spoon into greased muffin tin
  6. Add extra paprika and cheese on top


Bake for 20 minutes and enjoy!


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