To make 12 muffins you will need:

  • 9 oz, 250 g, of plain flour.
  • 3 level teaspoons of baking powder.
  • Half a level teaspoon of salt.
  • 3 level tablespoons of sugar, either caster or granulated.
  • 4 oz, 110 g, mature cheddar cheese (the stronger the better).
  • 1 heaped teaspoon of mustard powder.
  • 1 large egg.
  • 8 fluid oz, between half and three-quarters of a pint, of cold milk.
  • 3 fluid oz, 5 tablespoons, of vegetable oil.
  1. Pre-heat your oven to gas Mark 6, 400 f, 200 c, 180 fan.
  2. You will need to lightly grease 1 12 cup muffin tin.
  3. Put the flour, baking powder, salt, caster sugar, mustard powder and cheese into a large mixing bowl and stir them together well.
  4. Next, break the egg into a large jug and beat thoroughly.
  5. Add the milk and vegetable oil to the jug and stir well.
  6. Now, pour the contents of the jug into the dry ingredients in the bowl and mix everything together. The mixture should now be of a soft, “dropping” consistency, in other words like a cake mix that falls from the spoon easily when shaken gently.
  7. Put a tablespoon of the mixture into each cup of your lightly greased muffin tin. Using a flat bladed knife, level the top surface of each one, keep the blade flat and gently skim it across.
  8. You might think that there isn’t much muffin mix in each cup, but just you wait and see what happens during cooking.
  9. Bake them, in your pre-heated oven, for 20 to 25 minutes or until the muffins are risen, golden and firm to the touch.
  10. Allow them to cool slightly in the tin then transfer them to a wire rack to cool a bit more.

Slice, butter and eat them while they’re still crispy and warm.

Well, I have to admit that you are right Katie, they are just one of the most amazing things I’ve ever made!! Not only do they rise up like magic during cooking, but the light, slightly sweet yet cheesy flavour simply leaves you wanting more!!

If you do just happen to have any left over, they can be eaten either cold or warmed through in your oven for a few minutes the next day.