Serve these delicious muffulettas warm straight from the oven with a homemade spring time pasta soup or with Denhay bacon and baked tomatoes for a tasty brunch.
- 225g self-raising flour
- 55g Denhay mature cheddar, grated
- 2 large free range eggs
- 2 tablespoons rapeseed oil
- 200mls natural yoghurt
- 2 tablespoons water
- 1 tablespoon wholegrain mustard
Preheat the oven to Gas Mark 5/190°C. Lightly grease an 8-well non-stick muffin tin.
In a large bowl, combine the flour, cheese and mustard.
In a jug, whisk together the eggs, oil, yoghurt and water. Add the wet ingredients to the flour and cheese and quickly combine, taking care not to over stir. Spoon the mixture into the prepared muffin tins and bake for 20-25 minute until golden.