Ingredients
175g/6oz plain flour
10ml/2tsp baking powder
30ml/2tbsp caster sugar
5ml/1tsp paprika
2 eggs
120ml/4 fl oz milk
50g/2oz butter, melted
5ml/1tsp dried thyme
50g/2oz mature cheddar cheese, diced
1. Preheat the oven to 190C/Gas Mark 5/ 170C fan. Line a muffin pan with paper cases.
2. Sift together the flour, baking powder, caster sugar and paprika into a large bowl.
3. In another bowl combine the eggs, milk, melted butter and dried thyme. Beat lightly with a whisk until thoroughly mixed.
4. Add the milk mixture to the dry ingredients and stir together until smooth.
5. Place a spoonful of the mixture into each of the paper cases.
6. Divide the cheese equally into each paper case then top each with another spoonful of the batter.
7. Bake in the centre of the oven for about 25 minutes until risen and golden. Allow to cool on a wire rack.
These were nice, but next time I'll add more cheese and perhaps stir some grated cheese into the batter mix too as they weren't quite cheesy enough for my tastes.
Recipe from The Perfect Afternoon Tea Recipe Book by Anthony Wild & Carol Pastor
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