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INTRODUCTION

When I was a kid, I loved to eat fresh bread with apricot jam and a thick slice of cheddar cheese. I still do this occasionally and my kids have inherited my love for this comfort food.

With this in mind, I’ve created a muffin that brings those wonderful flavours together in a quick and easy muffin.  These take 20 minutes to whip up and are best served warm with butter and a cup of coffee.

Prep these on Saturday evening, pop the batter in the fridge overnight and they are ready to be baked fresh on Sunday morning. You’ll be well on your way to that “Mother of the Year “award. Behind me, of course *tongue in cheek*

 

INGREDIENTS

 1 Egg
 200 ml Milk
 250 ml Flour
 10 ml Baking Powder
 3 ml Dry Mustard Powder
 2 ml Salt
 375 ml Grated Cheddar Cheese
 100 g Chopped Dried Apricots (the Turkish variety of really chewy)

METHOD

1

Preheat the oven to 200ºC

2

Grease a 12 hole muffin tin well.

3

Sift flour, salt, baking powder and mustard powder in a medium bowl.

4

Combine egg and milk and beat well.

5

Pour milk mixture into dry ingredients, add cheese and apricots and mix well.

6

Spoon into muffin tin and level top of batter with your spoon.

7

Bake for 15 minutes until golden brown. Start 15min timer

8

Remove from tin and serve warm.

Ingredients

 1 Egg
 200 ml Milk
 250 ml Flour
 10 ml Baking Powder
 3 ml Dry Mustard Powder
 2 ml Salt
 375 ml Grated Cheddar Cheese
 100 g Chopped Dried Apricots (the Turkish variety of really chewy)

Directions

1

Preheat the oven to 200ºC

2

Grease a 12 hole muffin tin well.

3

Sift flour, salt, baking powder and mustard powder in a medium bowl.

4

Combine egg and milk and beat well.

5

Pour milk mixture into dry ingredients, add cheese and apricots and mix well.

6

Spoon into muffin tin and level top of batter with your spoon.

7

Bake for 15 minutes until golden brown. Start 15min timer

8

Remove from tin and serve warm.

Cheese and Apricot Muffins

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