Muffins with Cheese make a delightfully different breakfast or brunch’ addition, served warm, split open and buttered.
Place tomato slice on each muffin for added flavour.
2 oz. plus
1 tablespoon butter, melted
8 oz. flour
2 teaspoons baking powder
2 teaspoon salt
1 teaspoon black pepper
5 fl. oz. milk
2 oz. Cheddar cheese, grated
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). With the tablespoon of butter, generously grease a 12-muffin pan and set aside.
Sift the flour, baking powder, salt and pepper into a large mixing bowl. Set aside.
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the remaining butter and the milk to the eggs and stir well.
Stir the egg mixture into the flour mix-ture as quickly as possible. Do not over-mix as the ingredients should be just combined. Stir in the grated cheese.
Spoon the batter into the prepared muffin pan. Place the pan in the centre of the oven and bake for 15 to 20 minutes or until a skewer inserted into the centres of the muffins comes out clean.
Remove the muffins from the oven. Cool in the pan for about 4 minutes and then turn them out on to a plate, if you are serving them warm.