These cheese muffins are a breeze as they are so quick and easy to make at short notice. Like all muffins they are best eaten as soon after baking as possible. If I do have a few left over the following day I pop them in the toaster or put them under the grill until they are nicely browned and eat them hot with butter. As always muffins need the minimum of mixing to keep them light. If you over-mix them they become heavy and stodgy.
80 ml oil
milk (see below for quantity)
300 ml flour
3 ml salt
12.5 ml baking powder
dash cayenne pepper
dash hot English mustard powder
250 ml cheddar cheese
Put oil in a measuring jug, add the egg and add enough milk to make up 300 ml of liquid. Mix lightly.
Sift dry ingredients into a bowl, add the cheese and mix together. Add the liquid and mix only until the flour has been absorbed.
Spoon mixture into a greased muffin pan and bake at 225 C for 7 – 10 minutes.
Makes 9 or 10