I’ve recently become a MARMITE SPECIAL ADVISOR (yep, real thing!). Which basically means I love Marmite so much and want to tell the world about it. The Marmite company (or I like to think of them more like family) have become aware of this and sent me some, guess what, Marmite, hence my new creation – Cheese and Marmite Muffins. These savoury treats are perfect for the marmite lovers mid morning snack AND it’s what I’ll be making for our special Christmas morning breakfast (my whole family are marmite addicts).
Warning: if you don’t like Marmite, you won’t like these.
Ingredients for Cheese and Marmite Muffins
50g (about 2 heaped tbsp) Marmite + 6 tsp for topping
20g caster sugar
250g self raising flour (sifted)
200g grated mature cheddar cheese
200ml whole milk
2 medium eggs (already beaten in a separate small bowl)
Preheat oven to 180oC
12 hole muffin tray, either lined with muffin cases or sprayed liberally with cooking oil or butter.
1) In a medium saucepan over a low heat melt together the butter, 50g Marmite and sugar until everything has dissolved and melted together. Set aside to allow to cool.
2) In a large bowl plop in the flour and 150g of the grated cheese and mix together with a wooden spoon so everything is evenly dispersed. Once the butter/marmite mixture has cooled pour it into the middle of the flour/cheese mixture and fold very briefly (just a couple of times) together with a wooden spoon. Add the beaten eggs and half of the milk and fold again until it just begins to come together. Pour in the remaining milk and fold again but do not over mix. The mixture will be quite wet and lumpy – this is fine. Carry on without worry!
3) Pour the mixture evenly into the muffin tray until they are about 3/4 full. Smooth the top with the back of a spoon. Dollop 1/2 tsp of Marmite onto the top of each muffin and then scatter the remaining cheese on top of that. (Tip: Marmite is sticky. Pour boiling water onto your spoon and then the Marmite will slip off easily)
4) Pop on the middle shelf of the preheated oven for 20-23 mins. They are done when a skewer inserted comes out clean and the cheese is browning on top. Leave to cool in the tin and then turn out onto a wire rack to cool completely. I like to eat them warm though. MARVELLOUS.