A traditional ploughman’s lunch of cheese, bread and pickle is offered at every pub of note across the United Kingdom. Close your eyes and eat a couple of these muffins alongside a pint of ale. If you can conjure the smell of stale cigarette smoke, consider yourself on an English holiday. And I mean that in the nicest possible way. I adore a pub lunch!
First, a clarification: When I say pickle, I’m talking about something that is a cooked mixture of spices and vegetables, perhaps with some raisins and tart apples, not pickles of the dill/cucumber variety, although those might well be incorporated in a homemade version. Think sweet and sour chunky chutney. I buy the Branston brand which is made in the United Kingdom and is essential on any sandwich my British husband makes. There is always one jar in the refrigerator and a backup jar in the cupboard. A few jars make it into each shipment when we move, just in case the next place doesn’t have a supply. This pickle goes beautifully with extra sharp cheddar and beer in a savory muffin.
2 cups or 250g flour
1 tablespoon baking powder
1 teaspoon sea salt flakes or 1/2 teaspoon regular sea salt
Few good grinds fresh black pepper
7 oz or 200g extra sharp cheddar cheese
1/4 cup or 60ml canola oil
1/2 cup or 145g Branston Pickle
3/4 cup or 180ml beer
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with canola, butter or non-stick spray or line with paper muffin cups. Since we are going to be baking with cheese, I suggest you also lightly spray the paper liners with non-stick spray if you are using those. I find that helps the paper peel off the muffin more easily.
Grate your cheese. Put aside a large handful of about one ounce or 25g for topping the muffins.
In a large bowl, mix together the flour, baking powder, salt, black pepper and stir well.
In another bowl, measure out your oil, egg and Branston Pickle. Add in the beer and whisk with a fork to combine.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Divide the batter evenly among the muffin cups.
Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.
|For those who are paying attention, it says Est. 2010 because that's |
when we finally bought the piece of furniture that is the bar in our house.
Simon received the pint glasses as a Christmas gift the same year.
***This post has an Amazon affiliate link for the Branston Pickle.***