Sweet and salty, these muffins have a lovely light texture and a delicious flavour. They're made with Wensleydale and cranberry cheese, though you can use straight Wensleydale if you prefer. Perfect for brunch or a nutritious snack.
Prep Time8 minutesmins
Cook Time22 minutesmins
Total Time30 minutesmins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: apples, cheese, cocoa, muffins, wholemeal spelt flour
125gWensleydale cheese with cranberries(or just plain Wensleydale)
1small apple
2medium eggs
90mlcold pressed rapeseed oil
200mlsour milk
Instructions
Sift the flour, drinking chocolate, baking powder, bicarbonate of soda and salt into a bowl. You may want to discard any particularly large bits of bran left in the sieve.
Stir in the sugar.
Crumble in the cheese.
Peel, core and finely chop the apple and stir it into the mix.
Make a well in the centre and break in the eggs.
Add the rapeseed oil and sour milk (see note below on how to make a cheat's version).
Stir until just combined.
Spoon into 12 muffin holes lined with cases and bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 22 minutes or until they're risen and firm to the touch.
Notes
To make a cheat’s version of sour milk, add a teaspoon of lemon juice or cider vinegar to the milk, give it a stir and leave for five minutes. When it’s curdled, it’s ready to use.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.