Yorkshire Cheese Muffins

These are not true muffins, since they are not raised with yeast, but they come under the dictionary definition of muffin, which is, “a light, flat cake, usually eaten hot with butter”. They are always known as cheese muffins in the Yorkshire Dales and are sometimes eaten with apple jelly, which goes well with the cheese.


  • 1 egg
  • cup (1.5 dl) milk
  • 1 cup (120 g) grated cheese
  • 3 cups (360 g) self-raising flour
  • ¼ teaspoon salt


Beat the egg and add the milk and salt. Stir the grated cheese into the flour, make a well in the middle, pour some of the liquid into it and stir. Continue adding the egg and milk (reserve a little for gilding), beating well, until you have a firm, soft dough.

Roll out the dough on a floured board to 1 inch (2.5 cm) thickness and cut into rounds about 2½ to 3 inches (6-8 cm) in diameter. Brush with the reserved egg and milk, put on a floured baking sheet and bake at 400°F (200°C, Gas Mark 6) for 10 minutes. Serve hot, split and well buttered.