Harissa & Cheese Muffins
- 250g (9 oz) plain flour
- 3 tsp baking powder
- 50g (1¾ oz) dried tomatoes, snipped into small pieces
- 50g (1¾ oz) mature cheddar cheese, grated
- Salt and black pepper
- 1 tsp harissa paste
- 30g (1 oz) butter, melted
- 1 free range egg
- 150ml (¼ pint) milk
- 25g (1 oz) mature cheddar cheese, finely grated
Place six large muffin paper cases into the cups of the Portmeirion Ceramic Muffin Tray. Place the flour, baking powder, dried tomatoes, cheese, salt and pepper into a bowl and stir well together. Add the Harissa paste to the melted butter, stir then beat in the egg and milk, pour into the dry ingredients and mix together. Divide the mixture between the muffin cups and sprinkle with the finely grated cheese.
2, 3, 4 and 5 Oven AGA: Slide the muffin tray onto the lowest set of runners in the Roasting Oven and cook for 10 minutes then slide the cold plain shelf above, on the second runners down, for a further 10 minutes until cooked through.
Delicious served warm with cream cheese.