Marmite, cheddar and crunchy seed muffins
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Marmite, cheddar and crunchy seed muffins
Recipe by Sarah Cook
Good for breakfast, brunch or lunch, these moreish muffins are best slathered in butter or cream cheese. Cheese and oil is a great combination for keeping muffins soft and fresh, so these savoury muffins will keep longer than some
– about 2-3 days – but toasting takes them to the next level
Makes: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
367Kcal
Fat
21gr
Saturates
6gr
Carbs
29gr
Sugars
2gr
Fibre
3gr
Protein
15gr
Salt
1.5gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 325ml milk, plus 1 tsp
- 75g Marmite or other yeast extract, plus 2 tsp to drizzle
- 225g wholemeal plain flour
- 225g plain flour
- 2 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 50g seed mix, plus 25g extra to sprinkle
- 250g mature cheddar, grated
- 1 medium egg
- 150ml rapeseed oil, plus extra to grease
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the 325ml milk in a small pan with 75g of Marmite and warm gently, whisking, until the Marmite has completely dissolved into the milk. Pour into a jug to cool quickly – once it has got to hand temperature it’s ready to use.
- Grease a 12-hole muffin tin with oil, both in the holes and over the top of the tin around the holes. In a large mixing bowl, combine the flours, baking powder, bicarb and seeds with a pinch of salt. Stir in 220g of the cheese. When the milk has cooled down enough, whisk the egg and 150ml oil into it.
- Before you mix the batter, get the Marmite drizzle ready. Warm 2 teaspoons of Marmite in a microwave or very small saucepan. When runny, stir in 1 teaspoon of milk; set aside.
- Pour the jugful of wet ingredients into the bowl of dry ingredients and use a large metal spoon to gently fold together. Just lightly combine, it doesn’t matter if there are still a few floury bits.
- Spoon the mixture into the tin, sharing evenly between the holes – they will be quite full. Scatter the tops with the remaining grated cheese, a few extra seeds and drizzles of the Marmite glaze.
- Bake for 20-23 minutes. Cool in the tin for 20-30 minutes before easing out with a blunt knife or teaspoon. These muffins are delicious freshly baked and smothered in butter, or halve from top to bottom and toast in a sandwich or panini press for a crispy finish. They freeze well; either toast or warm through in a low oven to refresh.
