You are here

Yogurt, Cheddar and Rosemary Muffins

chef.tim.lee's picture
  Wholemeal bread flour 8 Ounce (250 Gram)
  White bread flour 4 Ounce (125 Gram)
  Buckwheat flour 4 Ounce (125 Gram)
  Salt 2 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Chopped rosemary 2 Tablespoon
  Melted butter 2 Ounce (50 Gram)
  Eggs 2 , beaten
  Natural yogurt 3 1⁄2 Fluid Ounce (100 Milliliter)
  Milk 3 1⁄2 Fluid Ounce (100 Milliliter)
  Cheddar cheese 3 Ounce, grated (75 Gram)
  Rosemary sprigs 8 Small

1. Mix all the dry ingredients together in the bowl of a food mixer and make a well in the centre. Beat together the remaining ingredients (except the rosemary sprigs) and pour them into the dry ingredients. Set the mixer to low and work the ingredients until they form a sticky dough.
2. Lightly oil an 8-hole mini-loaf tin. Take large spoonfuls of the mixture and press into the prepared tins. Press a rosemary sprig into each one.
3. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20-25 minutes until risen and lightly golden. Leave to cool in the tins for 5 minutes, then transfer to a wire rack to cool.

Recipe Summary

Difficulty Level: 
Side Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2640 Calories from Fat 904

% Daily Value*

Total Fat 103 g158.7%

Saturated Fat 57.3 g286.7%

Trans Fat 0 g

Cholesterol 658 mg219.3%

Sodium 5953.3 mg248.1%

Total Carbohydrates 350 g116.8%

Dietary Fiber 48.2 g192.9%

Sugars 15.7 g

Protein 102 g203.3%

Vitamin A 86.6% Vitamin C 17.6%

Calcium 176.3% Iron 115.9%

*Based on a 2000 Calorie diet

Yogurt, Cheddar And Rosemary Muffins Recipe