These little savoury muffins are perfect for when breakfast just has to be on-the-go – or as a side dish for a Nordic brunch.


175g plain flour
50g wholemeal flour
2½ tsp baking powder
1 tsp salt
275ml milk
1 egg
100g cottage cheese
75g melted butter
50g grated Västerbotten cheese or mature Cheddar, plus an extra handful for the topping
½ tsp Dijon mustard
2 tbsp freshly chopped dill
A few twists of freshly ground black pepper
6-8 cherry tomatoes
25g sunflower seeds

Makes 6-8

“I like to make these for the mornings when I know I need to eat on-the-go. They take just a few minutes to stir together and are baked quickly. By the time I hit the road, they have cooled down enough to eat. I like a subtle dill flavour – but if you like stronger flavours, feel free to add more. My kids like it when I add fried bacon pieces to the batter.” Bronte Aurell, author of The Scandi Kitchen Cookbook.


1. Preheat the oven to 200°C (400°F)/Gas 6. Line a muffin pan with paper cases.

2. In a bowl, add the flours, baking powder and salt and stir.

3. Add all the other ingredients (except the tomatoes and sunflower seeds) and stir until incorporated.

4. Spoon into the muffin cases. Press one cherry tomato into each muffin until almost covered and top with the remaining grated cheese and sunflower seeds.

5. Bake for around 20 minutes or until done (when a skewer comes out clean).

Top tip: “If you cannot get hold of Västerbotten cheese, substitute it with a good mature Cheddar. I make these using tulip muffin cases, which are bigger than normal muffin cases, so you may find you have a bit of extra batter if using regular cases.”

The Scandi Kitchen Cookbook by Bronte Aurell (Ryland Peters & Small, £16.99), Out now

The Scandi Kitchen | 61 Great Titchfield Street London W1W 7PP

Feeling inspired? Check out our Stockholm Eats guide.

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