Cheddar cornbread muffins
Ingredients
- 50g (2oz) butter, melted
- 150g (5oz) Finest Farmhouse Handmade Vintage Cheddar, coarsely grated, plus extra slices, to serve
- 300g (10oz) fine cornmeal
- 150g (5oz) self-raising flour, sifted
- ½tsp bicarbonate of soda
- ½tsp salt
- 2 eggs
- 280ml (8fl oz) buttermilk
- 175ml (6fl oz) milk
Each serving contains 250 calories, 2g sugar, 11g fat, 5.5g saturates and 0.8g salt.
Method
Preheat oven to gas 5, 190°C, fan 170°C. Use a tablespoon of the melted butter to grease a 12-hole non-stick muffin tin. Put a heaped tablespoon of cheese to one side, along with the extra cheese slices you will need to serve the muffins, then combine the rest of the dry ingredients in a large mixing bowl. In a separate bowl, mix the eggs, buttermilk, milk and remaining melted butter together.
Pour the wet ingredients into the dry and lightly mix together until just combined. Don't overwork the mixture. Spoon into the muffin holes and sprinkle with the reserved grated cheese. Bake for 20 minutes, until raised and golden.
Transfer to a wire rack to cool slightly. Serve warm, split horizontally and filled with a dollop of tomato chutney, some salad leaves and extra slices of cheese. Alternatively, the muffins can be wrapped individually and frozen for up to three months.
Find out more about Vintage Farmhouse Cheddar
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