Cheese, rosemary & potato loaf
Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast
Triple cheese & onion muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 150ml sunflower oilplus extra for the tin
- 1 large egg
- 284ml carton buttermilkmade up to 350ml with milk
- 500g self-raising flour
- 1 tsp English mustardpowder
- 140g mature cheddargrated
- 1 bunch spring onionssliced
- small bunch chivessnipped
- 25g parmesan(or vegetarian alternative), grated
- 200g full-fat soft cheesegently diced into 2cm cubes
Nutrition: per muffin
- kcal375
- fat24g
- saturates8g
- carbs30g
- sugars2g
- fibre2g
- protein10g
- salt0.8glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
step 2
Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
