These moreish muffins are from ” Nigella Bites” by Nigella Lawson. They are nice just on their own but also go well with a plate of sticky skinned sausages.
Ingredients
- 225 g self raising flour
- 50 g rye flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp English Mustard powder
- 125 g strong cheddar grated
- 6 tbsps vegetable oil
- 150 g greek yoghurt
- 125 ml full fat milk
- 1 free range egg
- 2 tbsps Worcestershire sauce
Topping:
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Line a 12 bun Muffin tray with 12 cases.
- Mix the flours, baking powder, bicarb, salt, mustard powder and cheese in a large mixing bowl with a fork.
- Beat together the remaining ingredients in a large measuring jug and pour into the dry ingredients mixing lightly with your fork. The best muffins are made from lumpy batter.
- Pour into the muffin cases and cook for 20 minutes. Quickly take them out of the oven and put a little cheese and a sprinkling of Worcestershire sauce on each one. Return to the oven for 5 minutes.
- Put on a baking tray to cool and eat while still warm but not hot.
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