These are another family-favourite in my house. We make these cheese and currant muffins anytime we feel like having them – be it for breakfast on a weekend or as a special treat for lunch. They taste divine with jam, but with just a smear of butter will also taste good. They are best eaten while still lukewarm and fresh out of the oven.
These are sort of sweet and savoury at the same time. Definitely very addictive. Beware, it is guaranteed to become a favourite!
3 cups self-raising flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 teaspoon salt
1 cup grated cheddar cheese
½ cup currants or raisins
1 cup buttermilk
½ cup sunflower oil
¼ cup milk
2 extra large eggs
Preheat oven to 230 degrees Celsius.
Grease 12 to 18 muffin cups(depending on the size you want).
Sift together the dry ingredients.
Add the grated cheese and currants/raisins. Gently mix together.
Beat together the buttermilk, sunflower oil, milk and eggs. Add this to the flour mixture and stir until just mixed.
Fill the muffin cups with the batter and bake for 12 to 15 minutes until golden brown on top.
Serve lukewarm with butter and jam/syrup of your choice. Yummy!
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