Extra Mature Cheddar Muffins
Per muffin
175 Kcal
6.8g fat (3.7g saturated)
Suitable for vegetarians
Suitable for freezing
Ingredients
- Self-raising flour 300g (11oz)
- Baking powder 1 tsp
- Bicarbonate of soda ½ tsp
- Caster sugar 25g (1oz)
- Extra mature Cheddar cheese 150g (5oz), grated
- Full-fat milk 300ml (½ pint)
- Eggs 2, beaten
Instructions
- Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin tin with paper cases. Sift together all the dry ingredients into a bowl and lightly mix together. Then add the cheese and rub into the flour mix very gently.
- Whisk together the milk and eggs in a jug. Gently fold the liquid into the dry ingredients, taking care not to overmix.
- Divide the batter between the muffin cases and bake for 18–20 minutes or until well risen and golden. Serve warm or cold.
- Cook’s tip If you are a fan of blue cheese and you want a very adult muffin, try crumbling 150g (5oz) of blue cheese with 50g (2oz) chopped walnuts instead of mature Cheddar cheese.
Recipe are taken from Take a Box of Eggs available for just £7.99.
I’m sure I don’t need to say this folks, but when eating alfresco make sure you take all your litter with you and leave beautiful places just as pretty as how you found them. Have fun!
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