Harissa & Cheese Muffins

icon In stock
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
AGA Grid Shelf
AGA Grid Shelf
Portmeirion for AGA Yorkshire Pudding & Muffin Tray
Portmeirion for AGA Yorkshire Pudding & Muffin Tray
AGA Cold Plain Shelf
AGA Cold Plain Shelf

Free Delivery on orders over £50

Free Click & Collect Delivery on orders over £30

  • Details
  • Reviews
  • FAQs
  • Delivery & Returns

You May Also Like


Makes 6


  • 250g (9 oz) plain flour
  • 3 tsp baking powder
  • 50g (1¾ oz) dried tomatoes, snipped into small pieces
  • 50g (1¾ oz) mature cheddar cheese, grated
  • Salt and black pepper
  • 1 tsp harissa paste
  • 30g (1 oz) butter, melted
  • 1 free range egg
  • 150ml (¼ pint) milk
  • Topping:
  • 25g (1 oz) mature cheddar cheese, finely grated


Place six large muffin paper cases into the cups of the Portmeirion Ceramic Muffin Tray.  Place the flour, baking powder, dried tomatoes, cheese, salt and pepper into a bowl and stir well together.  Add the Harissa paste to the melted butter, stir then beat in the egg and milk, pour into the dry ingredients and mix together.  Divide the mixture between the muffin cups and sprinkle with the finely grated cheese.

2, 3, 4 and 5 Oven AGA:  Slide the muffin tray onto the lowest set of runners in the Roasting Oven and cook for 10 minutes then slide the cold plain shelf above, on the second runners down, for a further 10 minutes until cooked through.

Delicious served warm with cream cheese.

Write Your Own Review
You're reviewing:Harissa & Cheese Muffins
Your Rating
Keep up to date with the latest home inspiration and AGA must haves by following our socials.