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Yogurt, Cheddar And Rosemary Muffins

chef.tim.lee's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rosemary
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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