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
- 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
- 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.
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.