Emmental, Ale, Spring Onion and Marmite Muffins

I always like to have some savoury breads in the freezer to grab when you need a quick snack or for a lunch when a friend pops round. The other day I was in the mood for experimenting with ideas and raiding the fridge, I found some spring onions over from a stir-fry, a lump of Emmental cheese and a half bottle of beer – I never throw it away if somebody leaves some in the bottle, it can always go in a casserole, soup or in baking. You can also use any hard cheeses you have in the fridge – Dorset Blue Vinney tastes lovely and gives a great appearance. 

These muffins go really well with a bowl of tomato soup or just warmed on their own. 

Emmental, Ale, Spring Onion and Marmite Muffins

Prep Time5 mins
Cook Time15 mins
Total Time20 mins

Ingredients

  • 2 tbsp Marmite
  • 250 ml beer doesn't matter if its flat
  • 220 g Emmental cheese finely diced - reserve 20g to sprinkle over the top
  • 6 spring onions finely diced
  • 1 tsp bicarbonate of soda
  • 150 g self-raising flour
  • 60 g wholemeal flour
  • 1 medium egg

Instructions

  • Heat the oven 200C / Gas mark 6
  • Butter 10 holes in a muffin tin or 4 holes and a 1lb loaf tin.
  • Warm the beer and add the marmite, stirring until completely dissolved. leave to cool.
  • In a large bowl, mix together the flours, cheese, spring onions and bicarbonate of soda.
  • Whisk the egg into the ale mixture and pour into the middle of the dry ingredients.
  • Fold together gently, taking care not to over-mix.
  • Divide equally between the muffin tins, filling them 3/4 full, and the loaf tin, if using.
  • Sprinkle over the reserved cheese.
  • Bake 12-15 minutes for the muffins and 25-30 minutes for the loaf. Remove from the tin when cool.

Notes

You can vary the flavours using any hard cheese or even combining different cheeses. With a stronger flavour cheese, such as Dorset Blue Vinney, it is better to use only 150g as the intensity can overpower the other flavours.
Tip:
These make great canapés or nibbles with a drink. Make a loaf, cut into thick slices, then cut again into mouth-sized pieces. Serve warm.

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