Stilton and Walnut Muffins
Makes 12
Equipment
- 1 12-hole muffin tray lined with paper cases
Ingredients
- 200 g self raising flour
- 75 g rye flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 125 g Stilton crumbled
- 50 g walnuts roughly chopped
- 6 tbsp vegetable oil
- 150 g Greek yogurt
- 125 ml milk
- 1 egg
Instructions
- Preheat the oven to 200c / Gas 6.
- Combine the dry ingredients in a large mixing bowl; flour, baking powder, bicarbonate of soda and salt.
- In a measure jug, stir the wet ingredients into each other; oil, yogurt, milk and egg.
- Pour the egg mixture onto the dry ingredients along with the crumbled cheese and nuts. Fold the mixture into a batter, until it is just incorporated.
- Spoon the batter into the muffin cases and bake for 20 minutes.
- The warm muffins can be served after they've cooled slightly or once left to cool completely, they will keep in an airtight container for a couple of days.
Notes
Inspired by Nigella Lawson's Welsh Rarebit Muffins from Nigella Bites