Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup crumbled Wensleydale cheese
- 1/4 cup chopped fresh chives
Special equipment needed:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin cups.
2. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
3. In another mixing bowl, whisk together the melted butter, milk, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the crumbled Wensleydale cheese and chopped chives.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 170
Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 55mg
Sodium: 270mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Wensleydale cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Chives can be substituted with green onions or parsley.
Variations:
- Add cooked and crumbled bacon for a savory twist.
- Substitute the cheese and chives with shredded cheddar cheese and diced jalapeños for a spicy kick.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin cups.
- Serve warm with butter or cream cheese.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter with fresh herbs and sliced cheese.
Garnishes:
Garnish with additional chopped chives or crumbled cheese.
Pairings:
Pair with a cup of tea or coffee for breakfast or brunch.
Suggested side dishes:
Serve with a side salad or soup for a light lunch or dinner.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to properly store and refrigerate any leftover muffins to prevent foodborne illness.
Food history:
Wensleydale cheese is a cheese from the town of Wensleydale in North Yorkshire, England. It is a crumbly cheese that is similar in texture to feta or goat cheese.
Flavor profiles:
The Wensleydale cheese and chive muffins have a savory and slightly tangy flavor from the cheese and chives.
Serving suggestions:
Serve the muffins warm or at room temperature as a breakfast, brunch, or snack item.
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Region: British