Something reminded me recently of a recipe I used to have for gorgeously golden cheesy muffins. I haven’t made them for years, but yesterday I was determined to track down a similar recipe and try again!

Thanks to Google I quickly found a new one, and I can tell you now that these are just as delicious as the ones I used to make. They are extra golden because they have cornmeal in them. I love cornbread and these muffins are like cornbread with cheese. Mmmmm!

I started by gathering up all the things I would need, including two mixing bowls, a grater, two muffin tins, paper muffin cups, measuring spoons, flour, butter, baking powder and an egg. Oh, and cheese! Before you start it’s a good idea to wash your hands, too.

Here is a list of the ingredients:

3/4 cup plain flour

1/2 cup fine cornmeal

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1 tablespoon sugar

1 cup shredded Cheddar cheese

1 egg

3/4 cup milk

2 tablespoons melted butter

The first thing to do is put all the DRY ingredients into a big mixing bowl. (It looks like I was working in a very dark kitchen, doesn’t it?) I could see fine, really! Once these are all mixed together you grate the cheese into a measuring cup and add that to the dry ingredients.

The milk, melted butter and egg must all be beaten together in a smaller mixing bowl, then poured into the dry ingredients and stirred just until the whole mixture is moistened (no beating until your arm is sore or anything like that).

Fill the muffin cups about two-thirds full with the mixture, which looks rather like scrambled eggs at this point. The recipe says it makes twelve muffins, but I found it made only ten. Perhaps my muffin tins were bigger than normal, or I was filling them too much.

Bake the muffins at 180 degrees Celsius (350 degrees Fahrenheit, Gas Mark 4) for about 20 minutes. Keep an eye on them to make sure they don’t get too toasty on top! Mine turned out very well, and straight out of the oven they tasted fabulous! I found they were hard to get out of the paper cups when they were warm (a lot of muffin stuck to the paper) but once they had cooled that problem disappeared. To avoid this whole issue, just rub butter or oil in the muffin tins and forget the paper cups altogether.

These muffins use Cheddar cheese, but the ones I used to make had Gouda instead. You can experiment with different cheeses if you have a particular favourite. It should work fine if you keep to the same measurements.

Good luck and happy baking!

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