After the mini-quiches were made I then turned to these. I do love a cheese scone and so I thought that these would be similar. I made them in a bun tin rather than a muffin tin, so they’re a bit smaller than the ones made by the online recipe I used. This reduced the cooking time from the originally suggested 25 minutes to 15. The resulting muffins are handily bite-sized and lovely and tasty. I think that next time I might use a little more mustard powder and possibly a touch of cayenne pepper. They key is a nice tasty cheddar.
225g of self-raising flour
50g of plain flour
1 teaspoon of baking powder
½ level teaspoon of bicarbonate of soda
¼ teaspoon of salt
½ level teaspoon of mustard powder
100g strong cheddar cheese, half grated, half cubed
6 tablespoons of vegetable oil
150g of Greek yogurt
125ml of milk
1 tablespoon of Worcestershire sauce
Heat oven to 200C
Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
In a separate bowl, mix the cheese, vegetable oil, yogurt, milk, egg and Worcestershire sauce.
Combine all the ingredients and spoon into a muffin tin. (The recipe says to use muffin cases but I didn’t have any so I didn’t bother. The meant a bit of spilled, melted cheddar but that’s no big deal.)
Place in the oven for 20-25 minutes until golden. (My smaller muffins only needed 15 minutes)
Remove and cool slightly on a wire rack.