Gosh it has been absolutely ages since I sat down to blog. A combination of house-buying, essay-writing and general post-Christmas downtime has led to a worrying number of stir-fries and fish pies. But now, all that is left of the Christmas excess is a lone box of Armarula chocolates -it is clearly time to get my cooking mojo back.
This is such a quick and completely delicious recipe. It takes minutes to put together and is perfect as a mid-morning snack, with a bowl of soup for lunch, popped into a lunchbox or heated up for breakkie. If you are a Marmite hater then I suppose you can leave the glaze off, but trust me, you will be missing a treat.
Ingredients (makes 10)
225 g self raising flour
100 g mature cheddar, grated plus extra for sprinkling
1/4 tsp cayenne pepper
1 tsp mustard powder
200 ml milk
1 large free-range egg
50 ml olive oil
salt and pepper
For the Glaze
80 g butter
Marmite
Method
1. Preheat the oven to 200C and line a muffin tin with 10 cases.
2. Place all the dry ingredients, including the seasoning, in a bowl and mix.
3. Mix the milk, egg and oil in a jug and pour into the dry mixture.
4. Stir well (it should drop off a spoon when held above a bowl) and dollop into the muffin cases. Sprinkle over a little extra grated cheese.
5. Bake for 20 minutes or until golden. Meanwhile melt the glaze butter in a microwaveable jug and add Marmite to taste (I used 2 heaped dsp).
6. Take the muffins out of the oven...
...place on a wire rack over a tray and then spoon over the glaze while still hot.
Yum, sticky, yum.
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