Have been making these since the seventies, when my dear friend Lyn gave the recipe to me. Sweet and savoury at the same time; delicious cut in half and toasted.
Lyn’s Cheddar Honey-mustard Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 Tablespoons honey mustard
- 2 Tablespoons honey
- 1 1/4 cups milk
- 1/4 cup melted butter, cooled
- 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
- Preheat oven to 400F. Butter a 12 muffin muffin tin.
- In a medium bowl, thoroughly combine dry ingredients with a whisk. Set aside.
- In a large bowl, whisk the wet ingredients together until smooth and uniform.
- Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing. Do not over mix.
- Scoop batter into 12 muffin cups.
- Bake at 400F for 20 minutes.
Whole Wheat English Country Bread
White English Country Bread
I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England. It is dense, and substantial. It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise, then into the oven).
- 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
- 3/4 cups boiling water
- 1/2 cup cold skim milk
- Stir dry ingredients together and set aside.
- Add boiling water to cold milk in a large bowl.
- To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour. Knead a few times and shape into a “bread shape” 🙂
- Place the dough into a greased loaf pan.
- Cover with a clean towel and allow to rise in a warm place for 45 minutes.
- Preheat oven to 400 degrees.
- Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
- Remove from pan and allow to cool.
For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.
Another lower-sugar recipe from my friend Anne S.
- 1 mashed banana
- ½ cup white sugar
- 1 tbsp. molasses
- ¼ cup oil
- 1 beaten egg
- ½ cup yogurt
- 1 ¾ cup flour
- 2 tsp. baking powder
- 1 cup halved cranberries
- ¼ cup chopped nuts (optional)
- Beat together egg, banana, molasses, oil, sugar, and yogurt.
- Sift in flour & baking powder
- Stir in cranberries & nuts
- Spoon into greased 8×8 pan or ring mold
- Bake at 375′ for 35-45 mins, depending on pan
- Cool on rack before removing.