Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they weren't fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
“She turned to the sunlight and shook her yellow head, and whispered to her neighbor . . . "Winter is dead.”
~A.A. Milne, When We Were Very Young

Sunday, 27 September 2009

Ploughman's Muffins



One of the more popular pub lunches over here in the UK is the delicious Ploughman's Lunch. Generally comprised of a buttered crusty loaf, accompanied with Pickle (usually Branstons or a Chutney) slabs of cheddar cheese, and generally some salad leaves on the side, it has become somewhat of a cultural icon over here.

It is really rather good.



Cheese and crusty buttered bread . . . yummy.

Cheese and pickle . . . delicious



Cheese and crusty buttered bread and pickle together . . . scrumdiddlyumptious!!!

I thought I would go a bit further and combine all the tasty flavours in one delightful little muffin.

I was feeling rather inspired.



My pickle of choice . . . a tasty Apricot and Ginger chutney. These rock! (If I don't say so myself!)



*Ploughman's Muffins*
Makes 12
Printable Recipe

I just love ordering a ploughman's lunch when we go to the pub. A tasty hunk of good cheese, along with some chutney or pickle and salad leaves . . . simple and yet extremely delicious. Here is a tasty muffin that combines all the wonderful flavours of a ploughman's lunch into one scrumptious little parcel. Perfect for a packed lunch!

2 ounces butter, melted
1 large egg
250ml of milk
1 tsp English Mustard
3 TBS chutney or French mustard
( I like to use an apricot and ginger chutney)
6 ounces strong cheddar cheese, grated and divided
1 TBS baking powder
11 ounces plain flour
pinch salt



Pre-heat the oven to 190*C/375*F. Butter a 12 hole muffin tin very well. Set aside.

Combine the butter, egg, milk, mustard and chutney in a beaker. Sift the flour, baking powder and salt into a bowl. Stir in the 5 ounces of the cheese. Add the wet ingredients all at once. Combine only until just mixed. Spoon into the prepared muffin cups. Sprinkle the remaining ounce of cheese evenly over top. Bake for 15 to 20 minutes until well risen and firm. Leave in the pan to cool for several minutes before loosening and placing on a wire rack to finish cooling. Serve warm for a real taste treat. These are also very good cold for lunch.

9 comments:

Chele said...

What a wonderful idea! Going to have to make these for a girl's day out to the Farm Market ;0)

Tracy said...

These are just perfect, Marie...ideal with a soup or salad! I can't wait to try this recipe! Thank you :o) LOVE YA ((BIG HUGS))

Sage said...

Nothing better than Ploughman's lunch;it's always a great and I can almost taste those muffins!
Rita

La Table De Nana said...

Marie..they sound so good..thank you!

Gloria said...

Marie, these muffins look georgeous and lovely!!so tasty, thanks by sharing! xoxoxoxo have a nice weekend dear and huggs !!!! gloria

Queen B. said...

OH MY GOSH.......... I CAN'T FIND PLOUGHMANS'S HERE IN THE STATES ! :( My mom loves it.

Rose said...

ooo they look delicious! Perfect for a breakfast on a cold morning :)

Rose

Thinspired said...

Hi Marie! These muffins look so delicious. As a US ex-pat in Britain, I've always been intrigued by Ploughman's meals. These look lovely :)

Anonymous said...

I made these last week but with a little additional treat. I made 6 large ones and half filled the muffin tray, popped a ripe cherry tomato inside each one then added the other half of mixture. Totally gorgeous with lunch with some home made tomato soup. The FlyFisher :)