- Serves: 2-3
- Cook Time: 5 minutes
- Prep Time: 15 minutes plus soaking and proving time
- Effort: easy
- Tunworth cheese, (or similar brie style cheese)
- 1 handfuls Pinhead oats
- 1/4 apples
- walnuts, to serve
For the muffins
- 250 ml milk
- 2 tsp sugar
- 2 tsp dried yeast
- 450 g plain flour
- 1 tsp salt
- 1 egg
1. For the whiskey cheese: Prick the cheese all over with a fork. Put in a shallow bowl and pour over some whisky so that it comes half way up the cheese. (If possible leave this to soak for a day or two.)
2. For the muffins: warm milk to body temperature over a very gentle heat. Remove from the heat and add the sugar and yeast to the milk and dissolve.
3. In a medium bowl mix the flour with the salt. Once the milk mixture is frothy, combine with the flour. Add the egg and mix into a soft dough. Knead for 5 minutes or until the dough is smooth.
4. Put the dough into an oiled freezer bag and leave to rest in a warm place until the dough has doubled in size.
5. Put the toasted pin head oats in a large bowl. Remove the cheese from the whisky and roll in the oats making sure that all the cheese is evenly covered.
6. Once the dough has risen put it back on a board and knock back. Roll it out onto a tray or board so that it is about 3cm thick and chill for 10-15 minutes.
7. Once the dough is chilled removed from the fridge and re-roll so that it is now about 2cm thick. Cut into 4 or 5 round shapes with a biscuit cutter.
8. Grease a medium heated griddle or frying pan and put the muffins onto the pan. Cook gently on each side until cooked through and golden. Whilst turning be careful not to knock too much of the air out of the muffins.
9. Once the muffins are cooked break one or two open and plate with some wedges of cheese on top. Sprinkle the apple sticks over the top and crumble some walnuts on top of everything. Eat immediately.
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