Bake for elevenses or lunchtime. These muffins are light, moist and delicious to eat. Keep well in an air-tight container for several days.
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 plain yoghurt
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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers