If that's a bit too much for you in the morning, you could make a batch at the weekend and freeze them, then reheat from frozen at 180c / Gas 4 for 10-15 minutes.
These are big old American style muffins (if you want the more refined traditional English breakfast muffin try Sara's version). I like them with good strong cheddar and a splodge of mustard for a bit of heat. A breakfast of champions!
Easy cheesy muffins (makes 6 large muffins or 8-10 smaller ones)
You'll need:
- 250g self raising flour
- 1tsp baking powder
- 1/2tsp salt
- 2tbsp caster sugar
- 80g grated cheddar cheese (get a good strong one)
- 25g toasted sesame or sunflower seeds (optional - I used a sachet of Munchy Seeds)
- 1tbsp thyme leaves
- 1 large egg
- 100ml sour cream
- 150ml milk
- 1tbsp English mustard
- 80ml vegetable oil
Make it!
- Prepare six to ten muffin tins with liners, or cheat and use an unlined silicone pan like I did. Preheat the oven to 190c / Gas 5.
- Sift together the flour and baking powder. Stir in the salt, sugar, cheese, seeds and thyme.
- In a separate bowl, beat the egg with a fork to break it up. Stir in the cream, milk and mustard. When combined, stir in the oil.
- Pour the wet ingredients into the dry ingredients and stir to combine. Don't go crazy, the mixture will still be a bit lumpy but there shouldn't be pockets of flour.
- Spread the mixture into the tins. Bake for around 20 minutes or until the tops are golden and the muffins spring back when you press them.
- Cool on a rack before turning out. They're lovely eaten warm but are also nice in a lunchbox or for a breakfast on the run.
