Instead of biscuits with your next meat dish, try these savory muffins flavored with Cheddar cheese and Worcestershire.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- For the Muffins:
- 1-1/2 cups self-rising flour
- 1/3 cup rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon English mustard powder
- Generous 1/2 cup sharp Cheddar cheese, grated
- 6 Tablespoons vegetable oil
- 1/2 cup plus 2 Tablespoons plain whole-milk yogurt
- 1/2 cup whole milk
- 1 egg
- 2 Tablespoons Worcestershire sauce
- .
- For the Topping:
- 2 Tablespoons sharp Cheddar cheese, grated
- More Worcestershire sauce for sprinkling
Preparation:
Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper baking cups.
Mix the flours, baking powder, baking soda, salt, mustard powder, and Cheddar cheese in a large bowl with a fork.
In a large measuring cup, beat together the vegetable oil, yogurt, milk, egg, and Worcestershire. Pour into the dry ingredients, mixing lightly with your fork, remembering that good muffins are made from lumpy batter.
Pour into the muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and a sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.
Yield: 12 muffins
Recipe Source: Nigella Bites by Nigella Lawson (Hyperion)
Reprinted with permission.
Mix the flours, baking powder, baking soda, salt, mustard powder, and Cheddar cheese in a large bowl with a fork.
In a large measuring cup, beat together the vegetable oil, yogurt, milk, egg, and Worcestershire. Pour into the dry ingredients, mixing lightly with your fork, remembering that good muffins are made from lumpy batter.
Pour into the muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and a sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.
Yield: 12 muffins
Recipe Source: Nigella Bites by Nigella Lawson (Hyperion)
Reprinted with permission.
