food, Recipes

Horseradish & Cheddar Muffins

Sean Calitz

Recipes and styling Raphaella Frame – Tolmie Photographs Sean Calitz Food assistant Cassidy Nydahl


  • 225g self-raising flour
  • 50g plain flour
  • 1t baking powder
  • 1/2t bicarbonate of soda
  • pinch of salt
  • 1/2t English mustard powder
  • 100g vintage Cheddar cheese, grated
  • 90ml vegetable oil
  • 150g plain yoghurt
  • 2T creamed horseradish
  • 1/2 cup milk
  • 1 egg
  • 1T Worcestershire sauce
  • cold butter, to serve


Preheat the oven to 190°C and lightly grease a mini muffin tray. Mix the flours, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. Mix the cheese, oil, yoghurt, horseradish, milk, egg and Worcestershire sauce in a separate bowl, then add it to the dry ingredients. Fold through until well combined but do not overmix. The mixture should be lumpy but have no patches of dry flour visibile. Divide the mixture between the muffin holes and bake for 15 to 20 minutes, until golden brown. Remove from the oven and place on a wire rack to cool. Serve with cold butter.

Makes 12

This recipe originally featured in the May 2013 issue of House and Leisure.