Ingredients
Servings
Serves 4
- 300 g self raising flour
- 20 g
- 1/2 tsp wholegrain mustard
- 75 g butter
- 185 g mature cheddar cheese, grated
- 1 egg, beaten
- 250 milk
- For the topping:
- 150 g mature cheddar cheese, grated
- 1/2 tsp paprika
- Cracked black pepper and rock salt
- 10 large muffin cases and muffin tin
Procedure
- Preheat the oven to 190°C/375°F.
- Sieve the flour and Schwartz Season For All into a large mixing bowl and add the mustard.
- Rub in the butter until it resembles breadcrumbs then add the cheese and stir in the egg and milk.
- Spoon the mix into the muffin cases. Sprinkle a little cheese and paprika over the top of each.
- Bake for 20-25 minutes until golden and cooked through. Test with a skewer to check.
- Remove to a cooling rack then serve whilst warm.
CHEF’s TIP
!
Top Tip:
These can be made in bulk and frozen, just ensure they have defrosted thoroughly. To serve warm, heat in a microwave for 10-20 seconds.
- Recipe type: Bread or Cakes
