Cheddar Muffins
Emily Davenport
12 servings
30 minutes
170
These irresistible Cheddar Muffins are taken from the Dairy Diary 2019.
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
Milk 300ml (½ pint)
- Eggs 2 medium, beaten
Directions
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