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