Cheese & Southwold Sandfire Chutney Mini Muffins

 – by Alice Talbot

These are ideal party canapés, served warm or cold. Try playing around with the ingredients to create your very own flavours.


Ingredients: makes 18-20

• 250g plain flour

• 3tsp baking powder

• ½ tsp salt

• 2-3 Tbs white granulated sugar

• 85g Cheddar cheese, grated (plus extra for tops)

• 1 egg

• 240ml milk

• 4 Tbs ART’s Southwold Sandfire Chutney

• 90ml vegetable oil or 85g butter, melted

• Paprika (optional)


– Prepare mini muffin trays: fill with pretty paper liners. Preheat oven to 190–200°C.

– In a large bowl, stir together well with a fork: flour, baking powder and salt. Stir in sugar and grated cheese (remembering to set aside some of the cheese for topping).

– In another bowl, beat egg with a fork. Add the Southwold Sandfire Chutney and mix. Stir in milk, followed by the oil or the melted butter.

– Pour all of the wet ingredients into dry. Stir until just combined. Batter will be lumpy, but make sure no dry flour is visible. Do not over-stir.

– Spoon into lined tins, filling each case about half-way. Sprinkle tops with extra cheese. Bake for 12–15 minutes, or until tops are lightly browned and spring back when pressed gently. 

Optional: Sprinkle lightly with paprika for extra warmth and visual excitement.

– Cool for a few minutes to make removal easier. Can be eaten cold, but best served warm with seasonal party drinks.

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