Thursday, 15 September 2011

Edam & Sundried Tomato Muffins

We eat cheese a lot in our house but if we're using it in cooking we tend to stick to cheddar or mozzarella. What I didn't know was that edam cheese has 25% less fat than cheddar and 14% more calcium, so great for healthy bones for children and adults.

Here's a recipe for some cheese muffins, perfect for lunchboxes and snacks.

  • 275g (10oz) plain flour
  • 15ml (1tbsp) baking powder
  • 5ml (1tsp) caster sugar
  • 5ml (1tsp) salt
  • 125g (4oz) Edam wedge, grated
  • 75g (2¾oz) sundried tomatoes, chopped
  • 30ml (2tbsp) freshly snipped chives
  • 2 eggs
  • 200ml (7floz) semi- skimmed milk
  • 75g (2¾oz) butter, melted
  1. Preheat the oven to 375ºF, 190ºC, gas mark 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together flour and baking powder.
  2. Stir the sugar, salt, three quarters of the cheese, sundried tomatoes and chives into the flour mixture and mix well.
  3. In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 minutes until risen and firm.

Delicious eaten warm or cold.

By Emma

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