Cheese Scoffin

25 mins
Serves 12
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Directions

  1. 1Pop 450 grams of self-raising flour into a large bowl.
  2. 2Pop 450 grams of self-raising flour into a large bowl.
  3. 3Pop 450 grams of self-raising flour into a large bowl.
  4. 4Preheat your oven to about 190 degrees Celsius.
  5. 5Preheat your oven to about 190 degrees Celsius.
  6. 6Preheat your oven to about 190 degrees Celsius.
  7. 7Add one teaspoon of baking powder and half a teaspoon of salt to the flour.
  8. 8Add one teaspoon of baking powder and half a teaspoon of salt to the flour.
  9. 9Add one teaspoon of baking powder and half a teaspoon of salt to the flour.
  10. 10Add 100 grams of butter cut into small cubes to the flour mixture.
  11. 11Add 100 grams of butter cut into small cubes to the flour mixture.
  12. 12Add 100 grams of butter cut into small cubes to the flour mixture.
  13. 13With clean hands, rub the butter through the flour until you end up with a rough breadcrumb mixture.
  14. 14With clean hands, rub the butter through the flour until you end up with a rough breadcrumb mixture.
  15. 15With clean hands, rub the butter through the flour until you end up with a rough breadcrumb mixture.
  16. 16Add about 150 grams of nice mature cheddar to the breadcrumb mixture and toss it all around.
  17. 17Add about 150 grams of nice mature cheddar to the breadcrumb mixture and toss it all around.
  18. 18Add about 150 grams of nice mature cheddar to the breadcrumb mixture and toss it all around.
  19. 19In a jug or a bowl, put 250 milliliters of ordinary milk.
  20. 20In a jug or a bowl, put 250 milliliters of ordinary milk.
  21. 21In a jug or a bowl, put 250 milliliters of ordinary milk.
  22. 22Add one egg, about half a teaspoon of hot sauce, and about a teaspoon of mustard to the milk.
  23. 23Add one egg, about half a teaspoon of hot sauce, and about a teaspoon of mustard to the milk.
  24. 24Add one egg, about half a teaspoon of hot sauce, and about a teaspoon of mustard to the milk.
  25. 25Beat the wet mixture with a fork until combined.
  26. 26Beat the wet mixture with a fork until combined.
  27. 27Beat the wet mixture with a fork until combined.
  28. 28Pour the wet mixture into your dry mix.
  29. 29Pour the wet mixture into your dry mix.
  30. 30Pour the wet mixture into your dry mix.
  31. 31Using a knife, cut through the mix to bring it all together, being careful not to over mix.
  32. 32Using a knife, cut through the mix to bring it all together, being careful not to over mix.
  33. 33Using a knife, cut through the mix to bring it all together, being careful not to over mix.
  34. 34Take a large spoonful of your mix and put it into your buttered muffin tin or a muffin case.
  35. 35Take a large spoonful of your mix and put it into your buttered muffin tin or a muffin case.
  36. 36Take a large spoonful of your mix and put it into your buttered muffin tin or a muffin case.
  37. 37Slightly push the mixture down in each muffin tin/case.
  38. 38Slightly push the mixture down in each muffin tin/case.
  39. 39Slightly push the mixture down in each muffin tin/case.
  40. 40Put a little bit more milk into the jug and brush slightly the top of each muffin.
  41. 41Put a little bit more milk into the jug and brush slightly the top of each muffin.
  42. 42Put a little bit more milk into the jug and brush slightly the top of each muffin.
  43. 43Add a little bit more grated cheese to the top of each muffin.
  44. 44Add a little bit more grated cheese to the top of each muffin.
  45. 45Add a little bit more grated cheese to the top of each muffin.
  46. 46Pop into your 190-degree preheated oven for approximately 25 minutes until they're well risen and golden.
  47. 47Pop into your 190-degree preheated oven for approximately 25 minutes until they're well risen and golden.
  48. 48Pop into your 190-degree preheated oven for approximately 25 minutes until they're well risen and golden.

Ingredients

  • 450 grams self-raising flour
  • 450 grams self-raising flour
  • 450 grams self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 100 grams butter, cut into small cubes
  • 100 grams butter, cut into small cubes
  • 100 grams butter, cut into small cubes
  • 150 grams mature cheddar
  • 150 grams mature cheddar
  • 150 grams mature cheddar
  • 250 milliliters milk
  • 250 milliliters milk
  • 250 milliliters milk
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 teaspoon hot sauce
  • 0.5 teaspoon hot sauce
  • 0.5 teaspoon hot sauce
  • 1 teaspoon mustard
  • 1 teaspoon mustard
  • 1 teaspoon mustard
  • grated cheese
  • grated cheese
  • grated cheese

Equipment

large bowlovenjugforkknifemuffin tinmuffin case

Tips

  • Do not over mix the dough to keep it shaggy.