When I was a kid, I loved to eat fresh bread with apricot jam and a thick slice of cheddar cheese. I still do this occasionally and my kids have inherited my love for this comfort food.
With this in mind, I’ve created a muffin that brings those wonderful flavours together in a quick and easy muffin. These take 20 minutes to whip up and are best served warm with butter and a cup of coffee.
Prep these on Saturday evening, pop the batter in the fridge overnight and they are ready to be baked fresh on Sunday morning. You’ll be well on your way to that “Mother of the Year “award. Behind me, of course *tongue in cheek*
1 egg
200ml milk
250ml flour
10ml baking powder
3ml dry mustard powder
2ml salt
375ml grated cheddar cheese
100g chopped dried apricots (the turkish variety of really chewy)
Preheat the oven to 200ºC
Grease a 12 hole muffin tin well.
Sift flour, salt, baking powder and mustard powder in a medium bowl.
Combine egg and milk and beat well.
Pour milk mixture into dry ingredients, add cheese and apricots and mix well
Spoon into muffin tin and level top of batter with your spoon
Bake for 15 minutes until golden brown
Remove from tin and serve warm
- 1 egg
- 200ml milk
- 250ml flour
- 10ml baking powder
- 3ml dry mustard powder
- 2ml salt
- 375ml grated cheddar cheese
- 100g chopped dried apricots (the turkish variety of really chewy)
- Preheat the oven to 200ºC
- Grease a 12 hole muffin tin well.
- Sift flour, salt, baking powder and mustard powder in a medium bowl.
- Combine egg and milk and beat well.
- Pour milk mixture into dry ingredients, add cheese and apricots and mix well
- Spoon into muffin tin and level top of batter with your spoon
- Bake for 15 minutes until golden brown
- Remove from tin and serve warm
