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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Breads, Dampers, Muffins, Scones, Slices & Biscuits › SAVOURY CHEESE AND CHIVE MUFFINS

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SAVOURY CHEESE AND CHIVE MUFFINS (Read 8238 times)

Reply #10 - Jul 9^th, 2008 at 6:42pm

theyoungfella Offline
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hey Aart, how are ya mate? silly question... but would more cheese ruin this recipe?

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Reply #11 - Jul 9^th, 2008 at 6:52pm

TBF Offline
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theyoungfella wrote on Jul 9^th, 2008 at 6:42pm:

hey Aart, how are ya mate? silly question... but would more cheese ruin this recipe?

Not sure Adrian.
Between the bacon and cheese there isn't much room for the flour etc.
I suppose you could up the quantity by half a cup and see how it goes.

What type of cheese were you going to use.
I use a tasty cheddar.

Aart

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Reply #12 - Jul 9^th, 2008 at 8:06pm

theyoungfella Offline
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I would have guessed tasty cheddar, as I am not a fan of the "light" cheeses. I love vintage too. Actually any cheese

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Reply #13 - Jul 9^th, 2008 at 8:16pm

TBF Offline
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Adrian

Let us known how it goes.
Post a photo as well mate.
Best of luck
Aart

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Reply #14 - Jul 10^th, 2008 at 8:37am

BillyBushCook Offline
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I think freshly grated parmasan would be the go, big cheesey flavour with out the large volume or oilyness Smiley

Mick.

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Reply #15 - Jul 10^th, 2008 at 4:25pm

TBF Offline
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BillyBushCook wrote on Jul 10^th, 2008 at 8:37am:

I think freshly grated parmasan would be the go, big cheesey flavour with out the large volume or oilyness Smiley

Mick.

Never tried it with that Mick.
I will pay it though.
Less cheese required for similar flavour.

Probably better for you with a reduced fat content.

Aart

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