UntrainedChef
Brown Cheese Muffins - muffins, norwegian recipe

Brown Cheese Muffins

40 min
2 portions

Hearty savory muffins with Norwegian brown cheese — great for lunchboxes and works for kids and adults alike.

Instructions

  1. 1

    Soak the rolled oats in the water for about 5 minutes.

  2. 2

    Cut the brown cheese into small cubes.

  3. 3

    Mix the wheat flour, wholegrain wheat flours, and baking powder together in a bowl.

  4. 4

    Whisk the eggs, oil, and yogurt together, then add the flour mixture and stir well.

  5. 5

    Stir in the soaked oats and brown cheese cubes.

  6. 6

    Place muffin cases on a baking tray — using double cases helps them hold their shape. Fill each case two-thirds full.

  7. 7

    Bake in the middle of the oven at 200 °C for 20–25 minutes, then cool on a wire rack.

Per average serving

334
Calories
kcal
15.2
Protein
g
42.3
Carbs
g
12.2
Fat
g
4.3g
Fiber
6.1g
Sugar
160mg
Sodium

Tips from the kitchen

  • Cut the brown cheese into small cubes, not big chunks. Big pieces sink to the bottom and turn into one melty pocket instead of spreading through the muffin.
  • Give the oats the full 5 minutes in the water. They drink it up and soften, so you don't get a dry bite in the finished muffin.
  • Double up the paper cases like the recipe says. The batter is fairly loose from the yogurt, and a single case tends to flop outward.
  • Fill each case two-thirds full and no more. They rise a fair bit and you want the tops domed, not spilling over the sides.
  • Check them at 20 minutes with a toothpick in the center. It should come out clean of batter. The brown cheese stays soft so don't mistake a melty smear for raw dough.

Ways to vary it

  • A handful of chopped chives or some thinly sliced spring onion stirred in with the cheese gives them a bit of an oniony bite, if you like that.
  • You can swap the plain yogurt for a thicker Greek yogurt for a denser crumb. Keep the weight the same.
  • Sprinkle a few sunflower or pumpkin seeds on top before they go in the oven for a bit of crunch.

Storage & leftovers

These keep in an airtight container in the fridge for about 3 days. They freeze well, so wrap them individually and they'll be fine for a couple of months. Thaw at room temperature, then warm in a 150 °C oven for 5 minutes so the cheese softens again without drying out the muffin.

What to serve with it

Good with a bowl of tomato soup, or split and buttered alongside scrambled eggs. They also hold up well dropped straight into a lunchbox with some carrot sticks.

UC
By Untrained ChefPublished 20 May 2026 · Updated 11 July 2026

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