Here’s a savoury version of American-style muffins, speckled with fresh herbs and spring onions and flavoured with Parmesan cheese. With their sponge-like texture, they make an interesting alternative to bread, to serve with grilled vegetables, soups and salads. Eat them plain or spread with a soft cheese such as quark or ricotta.
Used different ingredients. I've been looking for a recipe for cheesey biscuits (muffins/scones) similar to ones we had in Florida. The base of this one worked great. I left out the herbs, spring onions and parmesan and just added grated red leicester cheese. They were wonderful. We will try different cheeses to get a perfect match. - 07 Mar 2009