Ideal to take on a picnic
Ingredients:
450g Self Raising flour
1 tsp sea salt flakes
1 tblspn finely chopped rosemary, plus extra sprigs to serve (10 Seconds / Speed 9)
180g vintage cheddar
100g mozzarella
60g roughly chopped pecans
2 eggs
310ml buttermilk
80g unsalted butter, melted
Sliced cheddar, cornichons and tomato chutney to serve
Method:
Note: use quantities as stated for cheddar and pecans during preparation as the remainder is used for topping
1. Pre-heat oven to 180c
2. Place cubed cheddar into TM bowl and grate 5 Seconds / Speed 7. Remove and set aside.
3. Add cubed mozzarella into TM bowl and grate 3 Seconds / Speed 7.
4. Add flour, salt, chopped rosemary, 120g cheddar, 30g pecans and mix to combine Speed 3-4 / Reverse.
5. Add eggs, buttermilk and butter and mix Speed 7 until just combined. (It's quite a stiff mixture)
6. Spoon into medium sized muffin tins. Mix together remaining cheddar, pecans and extra rosemary and sprinkle over muffins.
7. Bake 25-30 minutes or until cooked when tested with skewer. Allow to cool in tins for 5 minutes.
8. Serve with sliced cheddar, cornichons, and tomato chutney.
