A lovely cheesey muffin, delicious served warm!


  • 2.5 cups SR flour

  • 100g super tasty vintage cheese, grated

  • 1 block brie - cut in to small pieces

  • 2 Tab finely chopped capsicum

  • 1 shallot, finely chopped

  • 6 rashers bacon - chopped

  • small pinch cayenne pepper

  • 125g butter

  • 1 Cup milk

  • 2 eggs


  • 1.

    Cook bacon (I used a microwave for 2 minutes).

  • 2.

    Combine flour, cheeses, capsicum, shallot, cayenne and bacon in a large bowl

  • 3.

    Melt butter. Beat in eggs and milk.

  • 4.

    Add liquid to dry ingredients and stir until just combined.

  • 5.

    Place VERY large spoonfuls into greased and floured 12-hole muffin tin.

  • 6.

    Bake for 15-20 minutes in a moderately hot (200C) oven.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 260kj
  • Fat Total 16g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 19g
  • Sugar 2g
  • Sodium 159mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by jackicamReport
Mmmm... I love the flavours you've used! They'd be great with a chunk of brie in the middle...a big chunk : )
Posted by SE30Report
These are cooking right now...looking & smelling better
Posted by Charlie15Report
I would assume that a block of brie would be a small round??

Vintage Cheese??? Would that be an aged Cheddar?
Posted by Scarlet DevilReport
Yep - any good tasty cheese variety would do the job!
Posted by Tina99Report
how many grams is the brie, hard to find a block of brie, I see only the round ones
please help. thanks
Posted by Scarlet DevilReport
Just your typical round from the supermarket shelf (usually in a small box) ...perhaps I should change my terminology in the recipe :-O
Posted by Philippa WightmanReport
Lovely recipe Honeypot! Jackie, I'm with you - a big melty brie in the middle sounds divine! Charlie I would guesstimate about same quantity as cheddar/vintage - 100g. While supermarkets only sell in rounds, delicatessens usually sell by the piece - anywhere from 70 - 200g pre wrapped from the wheel. I'd be tempted to pre-roast the capsicums, remove the skin and allow to cool, before adding. Diced firm/slightly unripened pear would be pretty nice combo too.
Posted by COOKING_MAMA™Report
mmmmmmmm great sunday breaky!
Posted by Charlie15Report
Phillipa I can't have the peppers, but love the idea of pear.
Thanks for the suggestion.
Posted by Charlie15Report
My daughter loved these!