Cheese Muffins with Chilli Jam

Cheese Muffins with Chilli Jam

These Cheese Muffins with Chilli Jam are really quick and easy to make and combine a delicious, gooey cheesiness with the hot-sweet punch of the jam. I think cheese and chilli is a flavour combination made in heaven! You can use either shop-bought or home-made Chilli Jam for this recipe. If you want to make your own, have a look at my really easy Chilli Jam recipe.

I have always made quite a lot of sweet muffins as they lend themselves to seasonal flavours and adaptations – such as my Blackberry Muffins – but I had not made many savoury muffins until recently. Now I make a lot of plain Cheese Muffins – they are my school lunch box salvation on many occasions – but decided to try and make a more adult version. These Cheese Muffins with Chilli Jam are the result. However, if you are cooking for non-chilli lovers, you can use this recipe to make plain Cheese Muffins – just don’t add the Chilli Jam.

Gotta love a muffin..

Muffins are the perfect introduction to baking for anyone who lacks confidence in their baking skills. The method is really easy (just combine the dry ingredients and add the wet ingredients) and also very quick (20 minutes to cook). This means you can pretty much whip up a batch of muffins whenever you are in the mood! This is good as the only issue with home-made muffins is that they must be eaten fresh. In my opinion, the best time to eat a muffin is when it is still warm from the oven. Otherwise, you need to eat them within a day or so as they will get stale pretty quickly.

Lovely Chilli Jam

I love Chilli Jam. It packs a chilli punch, tempered with sweetness, and is fantastic as a condiment as well as an ingredient. I use it a lot in sandwiches (particularly good with cheese and also hummus) but it is also great with roasted sweetcorn or drizzled onto baked potatoes with a dollop of sour cream.

I make my own Chilli Jam and will sometimes use it in these muffins. However, if I do not have any home-made chilli jam, I will use ready-made and this works really well too. I particularly like the Garlic Jame with Chilli produced by the Garlic Farm which has the additional benefit of garlic flavour too. The heat of these muffins will depend on the the strength of the chilli jam so choose one according to your chilli tolerance.

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Cheese Muffins with Chilli Jam

Cheese Muffins with Chilli Jam

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: English

Description

These Cheese Muffins with Chilli Jam are really quick and easy to make and combine a delicious, gooey cheesiness with the hot-sweet punch of the jam.


Scale

Ingredients

  • 275 g self-raising flour
  • A pinch of salt
  • 1 egg
  • 250 ml milk
  • 100 g melted butter
  • 1 large sprig of thyme
  • 75 g of strongly flavoured cheese (I generally use cheddar or a mixture of 50g cheddar and 25g gruyere)
  • Chilli Jam – (I have a really easy recipe to make Chilli Jam but shop-bought is great too)

Cheese Muffins with Chilli Jam


Instructions

  1. Set your oven to 200 C/180F/Gas Mark 6.
  2. Line a 12-hole muffin tin.
  3. Put the flour and salt in a large mixing bowl.
  4. Add the egg, milk and melted butter.  Stir to combine.
  5. Remove the leaves from the sprig of thyme, roughly chop them and add them to the mixture.
  6. Finely grate the cheese and stir into the mixture.
  7. Spoon approximately 1 tablespoon of the muffin mixture into each of the lined holes in your muffin tray.  
  8. Make an indentation in each portion of muffin mixture and add a spoonful of chilli jam.
  9. Put the muffin tray in the oven and bake the muffins for 20 minutes until they are risen and golden.
  10. Remove the tray from the oven and allow the muffins to cool for five minutes before taking them out of the tin.

Cheese Muffins with Chilli Jam


Notes

If you don’t have shop-bought liners, you can easily make your own by cutting baking parchment into squares and using a small jar or tin to mould each square into the hole in the tin before adding the mixture.

If you are cooking for non-chilli lovers, you can just leave out the Chilli Jam and then you have a straightforward gooey cheesy muffin.

Keywords: muffins, cheese, chilli, easy,

This recipe has been shared on #CookBlogShare at Recipes Made Easy and #Baking Crumbs at Jo’s Kitchen Larder and Apply to Face Blog and #Fiesta Friday with Fiesta Friday and Antonia @ Zoale.com 

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Chilli Jam recipe

Home-made Chilli Jam recipe

This easy, home-made Chilli Jam recipe has a fantastic combination of heat tempered by sweetness. You can use this jam as a condiment to add a boost of heat to pretty much anything! Some of my favourite ways to use are listed below.

  • Use in place of a chutney in sandwiches. It is particularly good with cheese or hummus.
  • Drizzle into a baked potato together with a dollop of sour cream;
  • Makes a great dipping sauce for all kinds of things – prawn crackers, chips, prawns, grilled halloumi..
  • Add as an ingredient to liven up your baking – see my recipe for Cheese Muffins with Chilli Jam.

Lots of lovely chillis..

You can use any kind of fresh chillis to make this jam. When choosing your chillis, bear in mind that the heat of the jam will be in direct correlation to the heat of the chillis that you use. If you are a straight-up hot chilli lover, by all means go for the California Reaper! However, if you like a milder punch of heat, go for something a bit less ferocious such as a Habanero. The Scoville Scale measures the heat of chillis and most of those you buy in stores have an indication of their fierceness. I grow my own chillis and the heat thing is sometimes a bit more hit-and-miss – especially when I forget what variety they are!

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Chilli Jam

Chilli Jam recipe

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Category: Jam
  • Cuisine: English

Description

This fiery Chilli Jam combines the heat of fresh chillis with a sweet  jam.  It is perfect for perking up all kinds of savoury dishes as a condiment or an ingredient.


Scale

Ingredients

  • 100 g fresh chillis (red, green or yellow)
  • 100 g fresh red pepper
  • 750 g jam sugar
  • 40 ml cider or wine vinegar

Chillis


Instructions

  1. Finely chop the chillis and the red pepper and remove the seeds.
  2. Put the sugar and vinegar in a heavy-based pan.  Heat gently, without stirring, until the sugar has dissolved.   
  3. Then add the chopped chillis and pepper to the pan.  Increase the heat and cook at a rolling boil for 10 minutes.
  4. Remove the mixture from the pan and blend using a food processor or hand blender.  You should end up with very small pieces of chilli suspended in the jam.   
  5. Pour the jam into a sterilised jar and seal with a lid.Chilli Jam

Notes

You can sterilise your jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.       

The jam will keep for several months.  Once you  have opened the jar, keep it in the fridge.

Keywords: jam, chilli,

This recipe has been shared on #CookBlogShare at EasyPeasyFoodie

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Cheese Biscuits

Home-made Cheese Biscuits with Chilli

These Cheese Biscuits with Chilli are a heated-up version of a basic cheese biscuit recipe. They are fantastic as a snack with drinks as they are deliciously cheesy and pack a big load of chilli heat. I think they go particularly well with a beer!

I have been making the basic biscuits for years and if you are not a lover of spicy food, you can leave out the chilli. If you are serving them with wine, the non-spicy version might be better. Or you could do a batch and put chilli in one half.

I have a taste for savoury, salty snacks, which I try to moderate generally and indulge occasionally. One of the good things about making your own snacks is that you are in control of the salt levels. Adding strong flavour elements, such as chilli, also helps with this as it means that the snacks have a powerful hit of flavour without being overly salty.

Whether you are looking for a plate of snacks ready for a box-set binge evening or for a drinks party, these Cheese Biscuits with Chilli are fantastic. They will keep in a sealed tin for several days once baked. Even better, you can keep the dough in the refridgerator for a week and slice and cook the biscuits when you want to eat them. You can also freeze the dough for several months. I always prepare a large batch of cheese biscuit dough in the run-up to Christmas and refridgerate or freeze which means that I can have freshly baked home-made biscuits within minutes.

If you are in a snacking mood, you might also like to try my recipes for Spiced Nuts and Marinated Feta. Both are really easy and are great at a party or if you are just watching television with a cold beer!

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Cheese Biscuits

Cheese Biscuits

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 plus 60 minutes rest time
  • Yield: Around 30 biscuits 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English

Description

Whether you make these Cheese Biscuits with or without chilli, they are a fantastic snack with drinks or for a box-set binge.  The dough can be kept in the fridge or freezer and baked whenever you feel like fresh home-made biscuits.


Scale

Ingredients

  • 100 g butter (at room temperature)
  • 100 g strong cheese (eg Cheddar)
  • 100 g plain flour
  • 1 teaspoon chilli flakes

 


Instructions

  1. Put all the ingredients into a food processor and blend until combined to form a dough.
  2. Roll the dough into a sausage shape, wrap in cling film and place in the fridge to chill for an hour.
  3. Set your oven to 180 degrees C or Gas Mark 4.
  4. Remove the dough from the fridge and cut across to form disks approximately 1 cm thick.
  5. Place the disks on a greased baking tray and bake in the oven for 10 minutes until golden.
  6. Remove from the oven and place the biscuits on a baking rack to cool.

Notes

  • If you don’t like chilli, you can leave it out.  The plain, cheese biscuits are delicious too! 
  • The baked biscuits will keep for several days in an air-tight tin.
  • The dough can be kept in the fridge for a week.  So that you can cut it into discs and bake for home-made biscuits within minutes.
  • The dough can also be frozen for several months.

Keywords: biscuits, cookies, savoury biscuits, chilli, cheese biscuits

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Butternut Squash Tart with Chilli and Sage

Butternut Squash Tart

Butternut Squash

Butternut Squash Tart with Chilli and Sage

My Butternut Squash Tart with Chilli and Sage is a great summer tart which can be served either hot or cold.   I came up with the idea for this recipe as an alternative to the Caramelised Onion Tart that is a regular family supper.   I wanted to do something that had a similar sweetness but which was also a bit different.

The resulting tart uses butternut squash, which is slow-cooked to enhance its natural sweetness, and then gives it a bit of extra zing with the addition of chilli and sage.  Both are good companions to squash – the chilli cuts through the sweetness and the sage gives it a savoury depth of flavour.

Don’t be alarmed by the chilli!  The amount involved is relatively small but really does pep up the tart.  My children have varying views on chilli  (ranging from “Carolina Reaper for breakfast, please” to  “Yeeeuch”) but they all like this tart.

I like to serve this tart with my Red Slaw – to keep the bright colour thing going!   They taste good together – the fresh crunchiness of the slaw goes well with the sweet-savoury tart – and they also look pretty!

Butternut Squash Tart

Equipment

Large, heavy frying pan, quiche or flan dish  (28 cm)

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Butternut tart

Butternut Squash Tart with Chilli and Sage

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: for 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

In this tart, the sweetness of butternut squash is tempered by the heat of chilli and the aromatic sage.  The bright yellow squash also makes it look very attractive.   The tart can be eaten either hot or cold, which makes it great for picnics or cold buffets.

 


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 butternut squash
  • 2 onions
  • 40 g butter and 1 tablespoon oil
  • Salt and pepper
  • Half a fresh red chilli (you can add more or less depending on how much you like chilli)
  • 2 cloves of garlic
  • 34 sage leaves
  • 100 ml double cream
  • 3 eggs
  • 75 g strong cheddar cheese (grated)

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel and chop the onions. Peel and chop the butternut squash into small cubes.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the chopped onions and cubed butternut squash to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  They will be done when the onions and squash cubes are soft and, when tasted, are sweet.
  6. Finely chop the chilli, garlic cloves and the sage leaves and add to the onion and squash mixture.  Set the mixture aside to cool slightly.
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.
  9. Now place the onion and squash mixture in your pastry case.  Pour the egg mixture over it.
  10. Place your quiche or flan dish in the oven and cook for 25 minutes.
  11. The tart can be eaten hot, room temperature or cold.

Keywords: butternut squash, chilli, sage, tart

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Crab and prawn tart with chilli, lime and coriander

Crab tart ingredients
Chilli, coriander and crab

Equipment

Small frying pan, quiche or flan dish  (28 cm)

Crab tart ingredients
Spring onions, chilli and coriander

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Spicy seafood tart

Crab and prawn tart with chilli, lime and coriander

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: for 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

The chilli, lime and coriander add zest to the more delicate taste of the seafood in this summer tart.  It is great for a light lunch or supper or as part of a cold buffet.


Scale

Ingredients

  • For the pastry:
    275 g plain flour
    125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
    Salt
    A little water
  • For the filling:
    5 spring onions
    Half a red chilli
    1 tbs oil
    100 g crab meat
    150 g raw prawns
    3 eggs
    200 ml double cream
    Bunch of coriander
    Zest of half a lime

Instructions

  1. Set oven to 200 degrees C/gas mark 6.Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  2. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!   Remove the pastry case from the oven and allow to cool a little.
  3. Chop the spring onions and chilli and add to the frying pan with a little oil.  Cook for 5 minutes until softened.
  4. Put the spring onion and chilli mixture into the pastry case along with the  crab meat and raw prawns.
  5. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Chop the coriander and add to the mixture along with the grated lime zest.  Season with salt and pepper.
  6. Pour the egg and cream mixture into the pastry case.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.

Keywords: crab and prawn tart, chilli, coriander

Crab, prawns, lime and chilli
Crab tart ingredients

Crab, prawns, chilli and coriander
Crab tart – ready for the oven

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