These irresistible Cheddar Muffins are taken from the Dairy Diary 2019.
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
Milk 300ml (½ pint)
Eggs 2 medium, beaten
Preheat oven to 200°C/180°fan/Gas 6 and line a 12-hole muffin tin with paper cases.
In a mixing bowl, sift together all dry ingredients, then add sugar and cheese and mix into flour.
Whisk together milk and eggs and gently fold into dry ingredients. Divide batter between muffin cases and bake for 18-20 minutes until well risen and golden. Serve warm or cold.