Freshly baked home made muffins are doubly delicious with the addition of Real Yorkshire Wensleydale cheese and are so easy to make. Flavours can be varied according to whatever takes your fancy or whatever is available in the store cupboard. Muffins can be a much healthier and more nutritious alternative to many cakes as the amount of sugar used is generally much less and can be varied according to taste. Types of fats used can also be varied. Although butter gives an much richer flavour it can be successfully substituted with vegetable oils such as rapeseed or sunflower.
The secret of successful muffins is to combine the wet and dry ingredients at the very last minute before spooning into the tins and not to over mix.
Alternative recipe suggestions
Substitute the cocoa for an extra 30 g/1 oz flour & add 1 teaspoon ground ginger. Use Wensleydale cheese with Stem Ginger. Works well with fresh or tinned pears or peaches.
Or try Wensleydale & Cranberry cheese with peeled, chopped apple.
The different combinations are endless!
- 255 g/9 oz plain flour
- 30 g/1 oz unsweetened cocoa powder
- 2 teaspoons baking powder
- Half teaspoon bicarbonate of soda
- Half teaspoon salt
- 110-140 g/4-5 oz caster sugar
- 1 large egg
- 100-125 g Wensleydale with cranberries
- 170 g/6 oz finely peeled chopped fresh ripe or tinned pear
- 180 ml/6 fl oz milk or unsweetened pear juice
- 45 ml/3 tablespoons honey (optional)
- 90 ml/3 fl oz vegetable oil or 85 g/3 oz melted butter
- Line muffin tins and preheat the oven to 190 C, 375 F, Gas 5.
- Sift together all dry ingredients.
- In a separate bowl beat the egg with a fork. Add the liquid, fruit, honey & oil/melted butter and stir together.
- Pour the liquid mixture & the cheese into the dry ingredients & stir until just combined.
- Spoon mixture into lined tins and bake for 25-30 minutes.
- To test, gently press the top of the muffins and if cooked they will spring back.