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. 

Print Recipe

Emmental, Ale, Spring Onion and Marmite Muffins

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes 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.