3 Cup Southern African Cheese Puffs
Today our friend Gill returns to Zimbabwe to tend her ailing Dad, we are not sure how long she’s going to be gone and we will certainly miss her. (If you didn’t know, Zimbabwe is one of South Africa’s nearest neighbours).
If I could sum her up in one word it would be ‘unfailing’ – she’ll unfailingly greet you with a huge smile, she’s unfailingly loyal to her family, and she’s holding firmly to her faith with an unfailing certainty.
Another thing that never fails are Gill’s 3 cup cheese puffs! So in honour of Gill today I thought I’d share her wonderfully tasty recipe with you. These puffs are so simple to make, so more-ish to eat and have only three ingredients (well four if you count the pinch of salt). They are called 3 cup as you can use any cup as long as you use the same size cup when you measure out the three ingredients, NOT counting the SALT though, otherwise you’d end up with cheesy playdough!!
You can also multiply the number of cups you use to make loads more puffs for a larger party (as Gill often does for all of her friends) as long as you multiply the cups equally across all the ingredients.
These are ideal for an after school snack and today is a rainy day so the perfect weather for baking, or to be more truthful, for my girls to bake. I love to cook but they love to bake and the rest of us appreciate being the tasters…so we simply divide our talents around the kitchen. 🙂
My personal extra addition to this recipe would be adding a pinch of cayenne pepper for that extra bit of fiery zing because that’s what my Mum adds to her cheese scone recipe, and as we all know, Grandma has a host of cooking tricks and tips up her sleeve.
3 Cup Cheese Puff Recipe:
Makes 12, prep time 10 minutes, baking time 20 minutes
You will need:
- a muffin pan, the number of muffins you make depend on the size of the cup you use or the quantity of cups you use to multiply the recipe for a large group. Using the large mug you see in the photo, we made 12 muffins.
- a mixing bowl and a spoon
- an oven (obvs)
- 1 cup of milk
- 1 cup of self raising flour (if you use plain flour, add 2 teaspoons of baking powder)
- 1 cup of cheese
- pinch of salt and pinch of cayenne pepper
Pick a cup, measure out your milk and cheese and mix together in the bowl.
Sift the flour over the cheese/milk mix and stir in very gently.
Take care not to over mix – this apparently is the key to light muffins – so only fold in to a max of 15 figures of 8! (ALWAYS tempted to do more).
Spoon into greased muffin pan and bake at 180°C /350°F for 20 minutes or until lightly browned and cooked through.
Turn out and eat!
I love baking savoury muffins too, which are similar to puffs except they are richer as they contain egg and oil. What are your favourite flavour combinations?
If you enjoyed this recipe you may also like to try my Mother-in-law’s 3 Ingredient Cheescake recipe.
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