Prep Time

10 Minutes
Cook Time

10 Minutes
Serves

12

Cheese and Paprika Muffins

Name: Cheese and paprika muffins
Prep time: PT10MINUTES
Total time: PT10MINUTES
Yield: 12
Ingredients: 225g self-raising flour; 1 tsp baking powder; 1 tsp paprika; pinch of salt; 3 slices streaky bacon, chopped, cooked and cooled; 75g mature Cathedral City Mature chopped; 50g unsalted butter, melted and cooled slightly; 1 medium egg, lightly beaten; 11/2 tbsp wholegrain mustard; 150ml semi-skimmed milk

Cathedral City Cheddar's cheese and paprika muffins recipe. 225g self-raising flour, 1 tsp baking powder, 1 tsp paprika...

What you need...

225g self-raising flour
1 tsp baking powder
1 tsp paprika
pinch of salt
3 slices streaky bacon, chopped, cooked and cooled
75g mature Cathedral City Mature chopped
50g unsalted butter, melted and cooled slightly
1 medium egg, lightly beaten
11/2 tbsp wholegrain mustard
150ml semi-skimmed milk

What you do...

Preheat the oven to 200 °C/fan180 °C/400 °F, gas Mark 6. Grease a 12 hole muffin tin well.
Sift the flour, baking powder, paprika and salt into a large bowl.
Stir in the bacon and Cathedral City. Make a well in the centre. Mix together the egg, butter, mustard and milk. Add the dry ingredients and mix together briefly, until just combined.
Fill muffin tin and bake for 8-10 minutes or until risen and golden. Serve warm or cooled.

Have you tried...

Mature Cheddar

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