Makes: 12 Cheese Muffins Oven: 180 °C / 350 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes
Ingredients
| 240 |
g |
Cake flour ( 2 x 250 ml / 2 cups ) |
| 3 |
ml |
Salt ( ½ tsp ) |
| 5 |
ml |
Sugar ( 1 tsp ) |
| 3 |
ml |
Dry mustard ( ½ tsp ) |
| 3 |
ml |
Cayenne pepper ( ½ tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 60 |
g |
Margarine |
| 125 |
ml |
Warm milk ( ½ cup ) |
| 80 |
ml |
Cold water ( ⅓ cup ) |
| 2 |
|
Large eggs, beaten |
| 100 |
g |
Grated cheese ( 200 ml ) |
Method
- Mix flour, salt, sugar, mustard and cayenne pepper together. Add the Anchor Instant Yeast and mix.
- Melt the margarine in the warm milk and add the cold water and beaten egg.
- Add the liquid to the flour mixture and beat until smooth and free of lumps.
- Add the cheese, mix well and cover the bowl with plastic. Rest for 10 – 15 minutes.
- Knock down and place spoonfuls of the batter into greased muffin pans.
- Cover by elevating the plastic with a bowl and rise until just before the brim of the hollow.
- Bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes.
