Cheddar & Pine Nut Muffins


275g plain flour
1tsp mustard powder
1tbsp backing powder
115g Westminster Cheddar, grated
50g dried cranberries
25g pin nuts
1 egg
235ml milk
2tbsp sunflower oil


Prehead the oven to 200°C, Gas Mark 6.

Cut 12 x 12cm squares from silicon paper or baking parchment and set aside.

Sift the flour, mustard powder and baking powder into a bowl, stir in the cheese, reserving a little for sprinkling later.

Mix in the cranberries and pine nuts, then make a well in the centre.

Mix the egg, milk and sunflower oil together in a bowl. Pour into the flour mixture and mix quickly until combined.

Take a paper square, press into a muffin mould an spoon in the mixture.

Repeat for each mould and sprinkle with the remaining cheese.

Bake the muffins for 15-20 minutes until golden brown

Remove from the tray and cool on a wire rack.

Makes 12 muffins.


To get a good looking paper cup effect, place the paper square centrally over the mould, push it down firmly and run your fingernail around the bottom, creasing the paper into the bottom edge of the mould. Cup cake cases can also be used in place of the paper squares.