Ingredients
- 8.8oz-250g self-raising flour (sifted)
- 7oz-200g baking margarine (soft)
- Pinch of salt & black pepper
- 3 medium eggs (free-range)
- 8 tablespoons semi-skimmed milk
- 3.5oz-100g mature cheddar cheese (grated)
- 3.5oz-100g mozzarella cheese (grated)
- 1 tablespoon marmite (heaped)
Glaze
- Semi-skimmed milk
Method
- Pre-heat oven to 374˚f/190˚c conventional oven or 338˚f /170˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
- In a large mixing bowl, beat together the baking margarine and the eggs- don’t worry about the unappealing texture. Follow by adding the salt, pepper and marmite and combine again
- Next, add the mozzarella and cheddar cheese and mix together thoroughly. Finally, add the milk and flour and combine one final time. Spoon the mix equally into the tin/cases, brush the tops with milk and pop into the center of the oven for 20/25 minutes until golden on top
- Remove from the oven and allow to cool completely before removing them from the tin. Serve as part of a breakfast meal (goes beautifully with eggs, beans etc.), or on their own as a savoury snack
