About this recipe:I once used to buy these muffins from a coffee shop and have been trying to reproduce them ever since. Beautiful crunchy tops and soft moist inside, super for lunches. Makes 6 big or 10 small.
Makes: 10 small muffins
250g self raising flour
150g strong cheese, like mature Cheddar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric (optional)
1 teaspoon mustard powder (optional or to taste)
3 rashers any bacon (optional)
100ml natural yoghurt
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 200 C / gas mark 6
Grill bacon rashers and turn out to cool; chop roughly
Mix the dry ingredients: flour, cheese, bacon, salt, pepper, spices.
In a separate bowl, beat 2 eggs and add yoghurt and milk. Make a well in the dry ingrediants and add wet ingredients; mix quickly but gently, don't take too long and don't overmix. The mixture should be lumpy and just about falling off the spatula - if not add a touch more milk.
Grease a muffin tin and spoon in for 6 large or 10 small.
Bake for 15 mins or until tops golden. Turn out onto a rack to cool.
Used different ingredients.
Didn't have enough bacon so chopped up some parma ham and added some chopped sun-blush tomatoes (only about 6 pieces finely chopped) didn't bother with the mustard and tumeric because the tomatoes can be quite strong. Also sprinkled some cheese on top - Fabulous! - 14 Feb 2011