We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Cheese & Marmite Spelt Muffins

Bake for elevenses or lunchtime. These muffins are light, moist and delicious to eat. Keep well in an air-tight container for several days.

Like this? Share it with your friends.

Report abuse

For 10 large muffins, you will need:


250g white spelt flour

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp English mustard powder

125ml milk

125ml plain yoghurt

1 egg

100ml sunflower oil

125g grated mature Cheddar cheese plus extra for sprinkling on muffins

2-3 tsp Marmite or other yeast extract

5 cherry tomatoes, halved


Preheat the oven to Gas mark 6 / 200°c.

Sift the flour, baking powder, bicarbonate of soda and mustard powder into a medium mixing bowl.

In a large jug, combine the milk, yoghurt, egg, oil, Marmite and cheese.

When the wet ingrdients resemble a batter, pour into the bowl containing the dry ingredients.

Stir very lightly until just combined.

Divide the mixture between the muffin cases.

Place half a tomato, cut side uppermost, on the top of each muffin and sprinkle with grated cheese.

Bake in the oven for 20 minutes until well risen and golden.

Added by: Alex Ross

Tags: Cake Muffins photo1406

Add comment
Cheese and marmite spelt muffins

These muffins are absolutely delicious hot or cold . Superb Many thanks for posting the recipe .

Mr David Turner 01 August 2014


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...