Cheese and Pickle Muffins

This recipe started out as a Weight Watcher recipe for cheese and bacon muffins but I didn't have any back bacon so left it out and put Branston sandwich pickle in instead!!  I also used a silicone muffin tray as I didn't have any muffin cases left.

Cheese and Pickle Muffins

150g self raising flour
½ tsp baking powder
50g low fat margarine (melted)
1 egg (beaten)
125 mls skimmed milk
50g low fat cheddar cheese
2 tblsp Branston sandwich pickle (the small chunks)
black pepper

Preheat the oven to 180C/fan 160C/Gas Mark 4 and line a 6 hole muffin tin with paper cases.  

Sift the flour and baking powder into a bowl and add a little black pepper.  Combine the melted margarine, egg and milk then stir into the dry ingredients with a fork along with the cheese and the pickle.  Be careful not to over mix.  Keep some cheese to one side if you want to sprinkle some on the top of each muffin before baking.

Share the mixture between the muffin cases.  Sprinkle some of the left over cheese on top of each muffin.  Cook for around 25 minutes or until risen and golden.  Insert a skewer into the middle of each muffin to check if they are cooked.  It should come out clean.

Cool a little before eating.

TIP - These delicious savoury muffins are best eaten on the day you make them but can be frozen for up to 1 month.  Defrost thoroughly before reheating them for 10 minutes in a medium oven


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