Elisabeth Ayrton

Yorkshire Cheese Muffins

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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.

Ingredients

  • 1 egg
  • ⅝ cup (1.5 dl) milk
  • 1

Method

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