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Custard & Co Muffins

A Vintage Dry Muffin?

Many years ago I met this great lady through my work place. One of my favourite customers. Then last year I met her again in a new work place. Still a favourite.  While doing some training together with the Customer Service Movement she very generously gave me some of her amazing Custard and Co Cider! 

I was impressed with her generosity! Then after tasting some at Truffle Kerfuffle I was inspired to use the cider in a creative way.  After all it is so easy to drink, what else could I do with it?

Here's what I came up with:


Let's start:

1 bottle of Vintage Dry Custard & Co Cider
1 300ml carton of cream
2 cups of Self Raising Flour
1 grated apple
100gm of Vintage cheddar cheese grated or sliced finely
1 tablespoon of maple syrup
0.5 teaspoon cinnamon
0.5 teaspoon cardamom

Crank the oven up to 220C so that it's hot when you pop them in.  I love my Grandma's old recipe books from the 1920's where it tells you to put it into a "quick" oven. This was because you needed to have a really cracking fire in there to do this type of baking.

Mix the grated apple (I left the skin on for extra flavour) with the syrup & spices


Have your tray prepared, I used the pan liners as they are so convenient but you can just grease the trays if you like.

In a big mixing bowl add the cider, cream and flour.  Using a knife mix it all to a soft dough. It should actually look a bit rough and a almost bubbly.  Don't over mix it, and definitely don't use the electric mixer.  This is a quick & easy recipe, and any muffin or scone will go tough if it's over mixed.


Now just add the cheese and the spicy apple


Pop into the oven for 20 minutes.

We had ours warm with Truffle Butter and homemade Pumpkin Soup for an early Sunday night meal with a nice glass of red.  They kept really well overnight and were eaten for snacks the next day.


Dobru Chut - 

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