This bite size little cheese savouries are a great snack for the kids. They are also great as the base for any number of delectable finger food toppings.
Both our kids have reached food-related milestones in the last few weeks. Which in a house full of foodies is cause for much excitement. My eldest is starting a new class at child care and is now required to take a lunch-box, and my youngest has started eating solids. Both of these milestones (more than a little heart wrenching for me because they mean my children are growing up wwaaaayyyyy too quickly!) have involved me dedicating much of my kitchen time to boiling vegetables beyond recognition and then pureeing them, and creating simple baked goods to stock the freezer with that are ideal for little hands. Hardly culinary masterpieces. But the silver lining is that it has also meant dusting off some of my old baking recipes and I’ve uncovered a few long forgotten wee gems. Like these amazing cheese savouries.
Sure, not the classiest looking little bites, but they’re damn tasty and well worth sharing. This is one of those recipes that has been handwritten on a piece of scrap paper and kept my the recipe box for years. I don’t even recall where it first came from – most likely a magazine or television show before the days of being able to record TV.
Once again its completely flexible recipe that works brilliantly just simply flavoured with your favourite cheese, and is also superb jam-packed full of other tasty ingredients. I’ll share the simple version and leave it to you to go as crazy as you like with other additions.
While these little almost muffins are great for kids snacks, they can also be dressed up a bit and made into a great addition to a finger food menu or high tea plate. Cut on an angle and stuffed with a dollop of cream cheese or herbed sour cream and smoked salmon, or a curl of roasted pepper they actually become quite classy.
But for today, its simple cheese savouries ready for my big kids lunch box. Enjoy.
Prep time:
Cook time:
Total time:
Serves: 25 mini savouries
- 120g plain flour
- 2 tsp baking powder
- ⅛ tsp nutmeg
- ⅛ tsp cayenne pepper
- ⅛ tsp garlic powder
- salt and freshly ground black pepper to taste
- 1 egg
- 250 ml milk
- 1 cup grated cheese
- 1 tbsp chives, finely chopped
- Preheat the oven to 180C Bake. Heavily grease a 24 hole mini muffin tin (or 2 x 12). Take care when greasing the tins because the wet batter of these little bites does have a tendency to stick a bit.
- Sift flour and baking powder into a bowl and add the nutmeg, cayenne pepper, garlic powder, salt and pepper. Break in the egg and pour in the milk. Mix until well combined. Stir in the cheese.
Important note! At this point, I always panic that the batter is far too wet. Its even runnier than pancake batter and the baker in me struggles to believe that it will cook correctly, but I have to remind myself that this happens every time I make these yummy savouries and they always work out beautifully, so I have to trust the recipe.
- Spoon the batter into the muffin tins filling each hole to the top and bake for 15-20 minutes until golden.
- Leave to cool completely in the muffin tins before turning out. When cool, if the savouries have stuck a little to the sides of the tin, gently loosen them with a blunt knife run around the edge.
These little beauties are delicious fresh, still warm from the oven, but they do freeze incredibly well so are also great to have on hand for an easy lunch box addition.
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