Yogurt, Cheddar and Rosemary Muffins
|Wholemeal bread flour||8 Ounce (250 Gram)|
|White bread flour||4 Ounce (125 Gram)|
|Buckwheat flour||4 Ounce (125 Gram)|
|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.