250g SR flour
1/2 tsp mustard powder
1/2 tsp salt
1 large egg, beaten
250ml whole milk
50g unsalted butter, melted. Extra to serve
75g medium hard cheddar cheese, grated
50g blue cheese [ stilton or gorgonzola ] crumbled
3 sage leaves chopped
Preheat oven 180C Fan. Line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some fresh ground black pepper. In a jug, mix the egg, milk and the melted butter. Stir in the two cheeses. Make a well in the centre of the flour mix and pour in the milk mixture. add the chopped sage and mix until almost all fully combined. Be careful not to overmix. Spoon the muffin mixture into the paper cases, bake for about 18-20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little. Serve warm or at room temperature with extra butter.
We all make a turkey curry, why not try an alternative. Use the turkey to make a take on a chilli-con – carne Using a packet of schwartz chilli- con- carne mix. Make as per packet instructions but use turkey instead of minced beef, add a chopped med onion and chopped mushrooms during cooking Serve with rice and pitta breads.