Tag Archive for 'cheddar'

Lunch Box Muffins

These savory muffins are a breeze to make and a great alternative to sandwiches. I make them in a 6-cup-muffin tin, plus 2 extra ramekins, which is just the right size muffin for my kids’ lunch. If you have smaller children, the regular 12-cup-muffin pan will be the right one for you and there is enough batter to make 12 of that size. Once they are done and cooled down, I try to wrap them  individually in aluminium foil and freeze them, before anyone can get their hands on them. I take them out of the freezer the night before, let them defrost on the counter, and in the morning, stick them, still wrapped, in the toaster oven for 5 minutes. If you prefer not to use regular bacon, use turkey bacon or sun-dried tomatoes instead. I haven’t used other veggies, but I am sure finely chopped, sauteed spinach, squeezed a bit to get rid of the liquid, and crumbled feta cheese, instead of cheddar would be an excellent combination as well. As always, let me know how you go and especially what your kids thought…

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Cheddar and Chive Spelt Scones

These scones are crunchy on the outside and light and cheesy on the inside. No extra butter or cream required. They are quick and easy to make and would fit nicely on a brunch table or in your kids’ snack box.

You could also use this recipe to make sweet scones. Add 1/3 -1/2 cup of raw sugar to flour mixture, cut salt to 1/2 teaspoon and add 1 teaspoon vanilla to egg/buttermilk mix. Omit chives and cheese.

1½ cups whole spelt flour       

1 cup white spelt flour          

1½ teaspoons baking powder                

½ teaspoon baking soda 

1 teaspoon sea salt 

6 tablespoons unsalted butter, softened  

1 large egg plus 1 large egg beaten for egg wash

½ cup organic buttermilk

4 oz (120 g) mature cheddar cheese, cut into small (1cm or less) cubes   

3 tablespoons finely chopped chives                                              

1. Preheat oven to 400°F (200 C) and line baking pan with parchment.

2. Combine the spelt flour, baking powder, baking soda, and salt in a large bowl. Add the butter and with a pastry blender or two knives, cut the butter in until it is well combined and resembles course crumbs. Alternatively, use standing mixer with paddle attachment and mix flour and butter on slow speed until mixture resembles coarse oatmeal (about 1 minute).

3. In a separate bowl, lightly beat 1 egg and whisk in the buttermilk. Add to the flour mixture, and gently combine. Fold in cheese and chives.

4. Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.