MAKES 12 V
HANDS-ON TIME 25 MINS
TOTAL TIME 50 MINS, PLUS COOLING
Good for breakfast, brunch or lunch, these moreish muffins are best slathered in butter or cream cheese, and are fab as part of a picnic spread. Cheese and oil are a great combination for keeping muffins soft and fresh, so these will keep longer than some – about 2-3 days – but toasting takes them to the next level.
• 325ml milk, plus 1 tsp
• 75g Marmite or other yeast extract, plus 2 tsp to drizzle
• 225g wholemeal plain flour
• 225g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 50g seed mix, plus 25g extra to sprinkle
• 250g mature cheddar, grated
• 1 medium egg
• 150ml flavourless oil, plus extra to grease
1 Preheat the oven to 190°C, fan 170°C, gas 5. Put the 325ml milk in a small pan with 75g of Marmite and warm gently, whisking, until the Marmite has completely dissolved into the milk. Pour into a jug to cool quickly – once it has got to hand temperature it’s ready to use.
2 Grease a 12-hole muffin tin with oil, both in the holes and over the top of the tin around the holes. In a large mixing bowl, combine the flours, baking powder, bicarb and 50g of seeds with a pinch of salt. Stir in 220g of the cheese. When the milk has cooled down enough, whisk the egg and 150ml of oil into it.
3 Before you mix the batter, get the Marmi
