Preheat oven to 190°C (170°C fan) mark 5 and grease the holes of a 12-hole muffin tin or line with paper cases (see GH TIP).
Step 2
Heat the oil in a frying pan over low-medium heat and cook the onions and celery for 10min, until softened. Empty into a large bowl, then stir in the nuts, breadcrumbs, herbs, sultanas, eggs, lemon zest, stock, most of the cheese and plenty of seasoning.
Step 3
Divide mixture between the greased holes or cases. Scatter over remaining cheese and cook in the oven for 45min, or until golden. Serve warm.
GET AHEAD Prepare to end of step 2 up to 3hr ahead, cover and set aside at room temperature. Remove cover and complete recipe to serve. Alternatively, cook the muffins up to 3hr ahead, cool and set aside. To serve, reheat in an oven preheated to 190°C (170°C fan) mark 5 for 5min.
GH TIP We made our cupcake cases using squares of baking parchment pushed into the muffin holes.
Per serving:
What to read next
Calories: 159
Protein: 4g
Fat: 8g
Saturates: 2g
Carbs: 17g
Sugars: 5g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
