These muffins are a savoury version of sweet classics like blueberry muffins, or lemon and poppy seed, and are so quick to make that you can knock up a batch in no time
12 MAY 2011
Ingredients (makes 6 large or 12 small muffins)
150g wholewheat spelt flour
150g refined spelt flour
1 tbsp fennel seeds
½ tsp mustard powder
½ tsp cayenne pepper
1 tsp baking powder
½ tsp bicarbonate of soda
1 generous tbsp Marmite or other yeast extract spread (c. 20g)
150g whole milk
1 medium egg
40g melted butter
100g Jarlsberg, coarsely grated
Preheat the oven to 190ºC/170ºC fan/gas mark 5. Line the muffin tray with baking parchment or paper muffin cups, or simply lightly grease so the muffins don’t stick.
Sift all the dry ingredients in to a large bowl and stir to distribute the raising agents and seasoning evenly through the mix.
Dissolve the Marmite in a tablespoon or two of boiling water, and add to the milk. Make a well in the middle of the dry ingredients and add all the liquid ingredients. Stir a couple of times before gently folding in the cheese until the mixture is just combined. Use an ice cream scoop or teaspoon to spoon the batter into the muffin cups, filling them three-quarters full.
Bake on the upper-middle shelf of the oven for 25-30 minutes for large muffins, or 15-25 minutes for smaller ones, depending on your oven. Scatter another fine grating of Jarlsberg over the muffins as they cool on a wire rack. Enjoy hot or cold, either on their own or with soups or salads as a nice alternative to ordinary bread.
Recipe extracted from Secrets of Scandinavian Cooking... Scandilicious by Signe Johansen, published by Saltyard Books, RRP £20