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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.

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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


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