Gruyère, spring onion and Marmite muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 10
Skip to ingredients
- for the tin butter
- 2 tbsp Marmite
- 250ml milk
- 200g gruyèregrated, plus extra
- 6 spring onionsthinly sliced
- 140g self-raising flour
- 70g wholemeal flour
- 1 tsp bicarbonate of soda
- 1 egg
Nutrition: per serving
- kcal185
- fat8.2g
- saturates4.8g
- carbs16.7g
- sugars1.5g
- fibre1.4g
- protein10.4g
- salt1.1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and butter 10 holes of 1 large or 2 smaller muffin tins. Warm the Marmite and milk in a saucepan, whisking until the Marmite has totally melted. Take off the heat and leave to cool for a couple of minutes.
step 2
Mix the cheese, spring onions, flours and bicarb in a big bowl.
step 3
Whisk the egg into the Marmite-milk mixture, then pour over the dry ingredients and fold together briefly, being careful not to over-mix. Divide between the muffin holes so all are 3/4 full, sprinkle with more cheese then bake for 12-15 minutes. These are great eaten warm, or split and toast day-old ones under a hot grill and eat with more butter and Marmite.
