Cheese, Sweetcorn & Spring Onion Muffins
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Delicious savoury muffins (buns) made with Goat's milk cheese, butter and yogurt, which are perfect for breakfast when served with scrambled eggs, or just by themselves with a bowl of yogurt and fresh fruit.
Ingredients
- 225g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon English mustard powder
- 1/2 teaspoon salt
- 1 large free-range egg, beaten
- 150ml St Helen's full fat goat's milk
- 150g St Helen's Farm goat's milk yogurt (or yogurt of your choice)
- 90g St Helen's Farm goat's milk butter, melted (or cow's butter)
- 150g drained tinned sweetcorn
- 150g St Helen's Farm mature goat's cheese, grated (or hard cheese of your choice)
- 1 x small bunch spring onions (trimmed and finely diced)
Note
Delicious savoury muffins (buns) made with Goat's milk cheese, butter and yogurt, which are perfect for breakfast when served with scrambled eggs, or just by themselves with a bowl of yogurt and fresh fruit.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6 and line a 12 hole bun or muffin tray with paper cases. |
| Step 2 | Mix the first six ingredients together in a large mixing bowl; add the remaining wet ingredients and the chopped spring onions, and mix until just amalgamated - do not over mix. |
| Step 3 | Divide the mixture between the paper cases, then bake in pre-heated oven for 20 to 25 minutes until well risen and golden brown. |
| Step 4 | Remove from the oven and allow to cool on a wire cooling rack, then serve warm with butter, scrambled eggs and/or crispy, fried bacon for breakfast. Also wonderful for the school or office lunch box. |
