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.

For 10 large muffins, you will need:

Ingredients

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

Method

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

Related products

All Purpose Flour (Gluten-Free)
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities.

Organic Gluten-Free Baking Powder - 1kg
Large tub of organic baking powder, now certified gluten-free.

Organic Gluten-Free Baking Powder - 30g
3 sachets containing 10g each of Bioreal Organic Baking Powder and now certified Gluten-Free too.

Soft Cake and Pastry Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

Organic Self-raising White Flour (113)
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets.

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