Name: Em's Cheese & Buttermilk Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Ingredients: 2 cups self-rising flour; 1 teaspoon salt; 2 teaspoons sugar; 1 teaspoon English mustard powder; 1/4 cup sunflower oil; 1 pinch cayenne; 1 cup grated cheddar cheese; 1 egg, beaten; 1 cup buttermilk; 1/4 cup milk

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Recipe by Pearlesyarn

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Em's Cheese & Buttermilk Muffins created by Breezytoo

These muffins go well with soup Please note that the self raising flour in the UK doesn't have salt already in it. If yours does please adjust the salt in this recipie accordingly. Thanks to Breezytoo for pointing this out as I was not aware that salt is in US self raising flour - hope that helps:-)

Ready In:: 25mins
Yields:
Units:

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ingredients

2 cups self-rising flour
1 teaspoon salt
2 teaspoons sugar
1 teaspoon English mustard powder
¹⁄₄ cup sunflower oil
1 pinch cayenne
1 cup grated cheddar cheese
1 egg, beaten
1 cup buttermilk
¹⁄₄ cup milk

directions

Mix the dry ingredients together in a mixing bowl.
Mix the wet ingredients together in a jug.
Mix the wet ingredients into the dry ingredients.
Spoon into 12 greased muffin cups.
Bake in moderatly hot oven 20 to 25 minutes.

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RECIPE MADE WITH LOVE BY

@Pearlesyarn

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@Pearlesyarn

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"These muffins go well with soup Please note that the self raising flour in the UK doesn't have salt already in it. If yours does please adjust the salt in this recipie accordingly. Thanks to Breezytoo for pointing this out as I was not aware that salt is in US self raising flour - hope that helps:-)"

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review by PamC6283

1/16/2018

Easy and good. I searched for a cheese muffin recipe using buttermilk and found this. I wanted something savory and this was just right.

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tweak by PamC6283

1/16/2018

I added only 1/2 teaspoon salt with my US style self-rising flour. Very tasty!

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photo by Breezytoo

4/9/2009

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review by Breezytoo

4/9/2009

These were okay, but felt they were too salty for our liking. With the self rising flour already having salt in it, I'd easily decrease the salt amount by half or more if I made them again. I didn't have English mustard powder so used plain dry mustard as my only substitute and left the sugar out completely. With no temperature indicated for baking, I chose 375* and they baked up in 20 minutes. I used paper baking cups for ease as well. Thanks for sharing.

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review by 4-H Mom

4/5/2009

These were very tasty. I made them to go with dinner . I used a sugar sub instead of sugar. Other than that I followed the recipe. I will be making these again. Made for Spring PAC 2009

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