Thanks to the rich flavour of these savoury muffins they make a comforting winter snack, but they can also be served with soup for an evening meal. Try making them as mini muffins, and reducing the cooking time to 12 minutes, for simple yet impressive canapés.
- 50g cranberries (DR325)
- 120g blue cheese (such as Lye Cross Stilton, CV296)
- 2 medium-sized red onions
- A tablespoon of sunflower oil (GT080)
- 250g plain flour (FG069)
- ½ tsp bicarbonate of soda (LJ040)
- 2 tsp baking powder (LJ039)
- ¼ tsp salt
- 2 eggs (CV133)
- 250g plain yogurt (CV225)
- 100g melted unsalted butter, cooled slightly (CV204)
- Makes 12 muffins
- Preheat your oven to 200°c, gas mark 6. Line a 12-hole muffin tin with cases.
- In a small bowl, pour boiling water over the cranberries and leave them to soak. Cut the blue cheese into small chunks.
- Cut the onions into thin slices and fry in a pan with the oil for ten minutes or so, until they start to turn brown. Set these aside.
- Sift the flour into a large bowl and add the bicarbonate of soda, baking powder and salt. In a separate bowl whisk the eggs then stir in the yogurt and melted butter.
- Tip your wet ingredients into the bowl with the dry ones and stir to combine. Try not to over mix- a few lumps are fine.
- Drain the cranberries, squeezing out any excess water, and stir these into the mixture along with the blue cheese and just two thirds of the onions.
- Spoon the mixture into your prepared cases and top with the remaining onions. Bake the muffins for around 20 minutes, until they are lightly browned on top and a knife inserted into the centre comes out clean.
- The muffins are best enjoyed warm from the oven, however you can also make a big batch and freeze some for later.