I always try and make the boys next door something for Christmas as a thank you for uncomplainingly taking in our parcels throughout the year. Seeing some cranberry Wensleydale cheese for sale recently, I remembered how good the Wensleydale apple cake I made last year was and thought I should perhaps try it out in some muffins. I found this recipe on the Yorkshire Dales Cheese Co website and adapted it accordingly.
So, this is how I made:
Wensleydale and Cranberry Chocolate Muffins
- Sifted 225g flour, 50g drinking chocolate, 2 tsp baking powder, 1/4 tsp bicarbonate of soda and a pinch of rock salt into a bowl.
- Stirred in 110g golden caster sugar.
- Crumbled in 125g Wensleydale cheese with cranberries.
- Peeled, cored and finely chopped one small apple and stirred this into the mix.
- Made a well in the centre and broke in 2 smallish eggs.
- Added 90 ml Mrs Middleton’s cold pressed rapeseed oil and 200 ml sour milk (ordinary milk should be fine or add a tsp of lemon juice to the milk and leave to stand for a few minutes).
- Stirred until just combined.
- Spooned into 12 muffin cases and baked at 180°C for 22 minutes when risen and firm to the touch.
Not very elegant perhaps, but these would make great snack food for keeping the cold at bay whilst seeing in the New Year at some favourite spot out in the wilds, as we have been known to do. A flask of hot mulled wine to accompany them would not go amiss either. As such I am submitting these to Emily’s Recipe of the Week over at A Mummy Too, which is all about New Year’s Eve Nibbles.