Shropshire Blue Cheese Muffins

4 November 2019 — Bread, Lunch, Picnic, Snack, Starter

Shropshire Blue Cheese Muffins


Serves 6

200g self-raising flour

150g Shropshire Blue, crumbled

2 tbsp chopped parsley

1/2 tsp salt

120ml semi-skimmed milk

150ml sunflower oil

1 egg

How to make it

Shropshire Blue Cheese Muffins are a joy for breakfast, snacks, lunches, picnics, soup side-dishes or suppers. They have a soft and bouncy sponge, and a kick of salty, nuttiness from the Shropshire Blue.

  • Preheat oven to 180°C/ 160°C fan/ gas mark 4
  • Place muffin cases in a muffin tray
  • In a large bowl mix the flour, Shropshire Blue, parsley and salt together
  • In a separate bowl mix combine the milk, sunflower oil and egg
  • Make a well in the middle of the dry ingredients and add the wet mixture
  • Stir lightly until only just combined
  • Spoon the mixture into the muffin cases
  • Bake for 20-25 mins until they are firm and golden brown
  • Serve warm
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