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Hot camembert stuffed mini muffins

  • 20 minutes
  • 10-12 minutes
  • Makes 24 mini muffins
Hot camembert stuffed mini muffins

These jazzed up mini cheese muffins are a delightful savoury nibble.


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 50 grams butter
  • 1 cup tasty Cheddar-style cheese, grated
  • 2 tablespoons each of fresh thyme and fresh oregano, chopped or 1 teaspoon each dried
  • 1¼ cups milk
  • 1 egg
  • 250 grams Camembert cheese


  1. Preheat the oven to 200C. Line 24 mini muffin cups with paper cases.
  2. In a large bowl, sift the flour, baking powder, paprika, salt and pepper.
  3. Rub in the butter until it resembles crumbs. Stir in the grated cheese and herbs and make a well in the centre.
  4. In a separate jug, beat the milk and egg together and pour into the well of the dry ingredients. Stir together gently using a slotted spoon.
  5. Divide the mixture evenly amount the prepared mini muffin cups.
  6. Bake in the preheated oven for 10-12 minutes until golden brown and cooked. Cool on a cake rack.
  7. Just before serving, cut the Camembert into 24 thin slices. Make a cut in each muffin and fill with a slice of the Camembert.
  8. Bake in a 200ºC oven for 5 minutes until the cheese has just softened.

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