Some of you will love this recipe and others will hate it. Cheddar and Marmite Muffins. This recipe has a hearty amount of sharp Cheddar cheese, a hint of Dijon mustard and a swirl of salty tangy Marmite! The Marmite gives these muffins a wonderful savouriness that can’t be found anywhere else. The end texture of these muffins is nice and open like a crumpet which I think you would agree is a massive win! I had these warm from the oven for a lunch with salad, but a word of warning, making only eight of these muffins really won’t last long!
Like normal muffin mixes, the secret is to just mix the ingredients, overworking the mixture will result in tough muffins! So embrace it will be a batter-like filling rather than a mixture like cake. Using an ice scoop helps to transfer the mixture to the cases, making it a less messy procedure! Top with even more Cheddar to get a delicious toasty cheese flavour and wickedly crispy bits. There’s also a hint of Dijon mustard added, you could cut the mustard and Marmite out of the mixture if making for children, as might be a tad intense for them!Print
Makes 8 Muffins
- 125g Self-Raising Flour
- 2 tsp Baking Powder
- 150g Strong Cheddar Cheese, grated
- 3 tsp Marmite
- 1 tsp Dijon Mustard
- 1 Large Free Range Egg, beaten
- Whole Milk, enough to make the beaten egg up to 250ml
- 60ml Vegetable Oil
- 50g Strong Cheddar Cheese, grated for the top
- Oven to 180C, place 8 muffin cases in a muffin tray.
- Mix the flour and baking powder into a bowl with the grated cheese. In half teaspoon amounts, dot the marmite over the grated Cheddar. Gently mix the marmite to coat the cheese and flour, don’t mix too much you want marmite pockets.
- In a jug add the mustard, egg, milk mixture and oil, whisk until mixed. Stir until all the ingredients are mixed (you don’t have to be too thorough and don’t worry if the mixture looks sloppy).
- Using an ice scoop, scoop the mixture into the cases evenly, careful not drop the mix on the case edges.
- Scatter the remaining cheese over the surface of the muffins. Bake for 18- 20 minutes. Leave for a few minutes to cool before transferring to a cooling rack. Serve warm with a salad.
- Category: Savoury, Cheese
- Method: Baking
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