Edam & Sundried Tomato Muffins

By | March 18, 2011

I was contacted a while ago to see if I’d like to be sent some Dutch Edam cheese to try out.  We eat cheese a lot in our house but if we’re using it in cooking we tend to stick to cheddar or mozzarella.  What I didn’t know was that Dutch Edam cheese has 25% less fat than cheddar and 14% more calcium, so great for healthy bones for children and adults.

I was also sent a recipe for some rather lovely sounding cheese and sundried tomato muffins which I’m sharing with you all.


  • 275g (10oz) plain flour
  • 15ml (1tbsp) baking powder
  • 5ml (1tsp) caster sugar
  • 5ml (1tsp) salt
  • 125g (4oz) Edam wedge, grated
  • 75g (2¾oz) sundried tomatoes, chopped
  • 30ml (2tbsp) freshly snipped chives
  • 2 eggs
  • 200ml (7floz) semi- skimmed milk
  • 75g (2¾oz) butter, melted



  1. Preheat the oven to 375ºF, 190ºC, gas mark 5. Line a muffin tin with 10 paper muffin cases.  In a large bowl, sift together flour and baking powder.
  2. Stir the sugar, salt, three quarters of the cheese, sundried tomatoes and chives into the flour mixture and mix well.
  3. In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.


The muffin were really tasty and didn’t last very long in our house!  The recipe is definitely a keeper and now has its place in my recipe folder. 

I’d never considered using edam instead of cheddar before but I’ll definitely be buying it in the future.

If you want to find out any more about edam cheese you can visit their website at http://www.edam.co.uk/ where you can find even more recipes and facts.


1 Comment

Mama Kelly aka Jia on March 19, 2011 at 12:25 am.

I never think of making savory muffins. I am going to have to remedy that.
Mama Kelly aka Jia recently posted..Herbed Pork and Mushroom Empanadas