Due to the fact that we were really really busy at work this week, we (in the name of a little light relief) set about the challenge of what couldn’t be turned into a cupcake or muffin. The first point of this debate is of course the savoury option which then led to a challenge to create one. So now, I bring you, Cheese & Marmite muffin – best eaten on the day (although will keep in a tin) – good eaten dunked in soup or split and filled with cheese & pickle,
weirdly egg mayo or whatever your chosen marmite food partner is…
Then get her grating the cheese whilst you put the flour and the baking powder into a big bowl. If you’re feeling very enthusiastic you could sieve them. Oh the other hand…. Once cheese is grated add that to the flour mix.
Then, measure out the milk and pour all but about 60mls (ish) of it into a different jug/cup/whatever holds it. In a microwaveable jug put the milk and the butter (chop it up, it melts faster) and then microwave it until the butter is melted. If you use your Medium setting it’s less likely to splatter hot butter everywhere – it took about 1min 20 secs.
And possibly require some concentration to mix all the flour in properly.
Using an ice-cream scoop (or a couple of spoons) dollop the mixture into the cake cases. They need to be about 2/3 full so that they will rise but not explode out the cases onto your tin. This mix made 12 muffins.
Bake for about 17 minutes until the muffins are springy to the touch and a nice golden brown. Let them cool for a good 20mins in the tin then finish cooling (if you so wish and have space etc) on a wire rack. Serve warm (they’ll be quite gooey as the cheese will still be melted) or cold and ENJOY!