Zutaten für Em's Cheese Buttermilk Muffins
- Self Rising Flour
- 1 tsp salt (adjust if using US self-raising flour)
- Sugar
- English Mustard Powder
- Sunflower Oil
- Cayenne
- 50g grated cheddar cheese
- 1 large egg
- 150ml buttermilk
- Milk
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Zubereitung von Em's Cheese Buttermilk Muffins
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 200g self-raising flour, 1 tsp baking powder (if your flour doesn't already contain it), 1 tsp salt (adjust if using US self-raising flour), and 50g grated cheddar cheese.
- In a separate bowl, whisk together 150ml buttermilk, 50g melted unsalted butter, and 1 large egg.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
14g
Carbs
5g
