Prep 15 mins
Cook 25 mins
This is from Nigella's recipes, you must have a very good strong cheddar for this to get the full flavour. Very nice warm or cold but at there best with some good sausages and scramble eggs first thing in the morning. Yummy.
- 225 g self raising flour
- 50 g rye flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon English mustard powder
- 125 g strong cheddar cheese, grated
- 6 tablespoons vegetable oil
- 150 g Greek yogurt
- 125 ml whole milk
- 1 egg
- 2 tablespoons Worcestershire sauce
- cheddar cheese, grated
- 1⁄2 tablespoon Worcestershire sauce
- Preheat oven to 200c. Mix the flours, baking powder, bicarb, salt,mustard powder and cheese in a large bowl mix well. In a large measuring jug, beat together the remaining ingredients. Pour into the dry ingredients, mixing lightly with a fork, remembering that good muffins are made from lumpy batter. Pour into muffintinsand cook for 20 minutes, then quickly take them out of the ovenand put a little cheese and a sprinkling of worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking tray to cool. Eat them while they arestill warmbut not hot.
Oh so good! And very moist. Loved the blend of flavors. Served with a big bowl of Irish stew. Will be making these often. Made for Spring 2011 PAC game.