Stilton & walnut muffins

Makes 12 large Ingredients

375g plain white flour

3 tsps baking powder

1 tsp salt

2 tsps sugar

1½ tsps paprika

4 tbsps walnuts, chopped

8 tbsps caramelised red onions

120g Stilton, crumbled

2 tbsps chopped chives

1 tbsp chopped thyme

80g golden raisins, chopped

3 eggs, beaten

6 tbsps rapeseed oil

300ml milk

Walnut halves, for the top of each muffin

Method

1 Pre-heat oven to 180˚C/fan 160°C/Gas 4. Arrange 12 large muffin cases into muffin trays.

2 Place all the dry ingredients and walnuts into a large bowl and mix. Add the caramelised red onions, Stilton, chives, thyme and raisins, before mixing again.

3 Place the eggs, oil and milk into a jug and whisk well. Making a well in the centre of the dry ingredients, pour in the egg-milk mixture and mix to a soft dough. Spoon the batter into the muffin cases and place a walnut half on top of each muffin.

4 Place in the pre-heated oven for about 20 to 25 minutes until golden and cooked or when a skewer is inserted and it comes out clear. Cool in the tin for at least 5 minutes and then transfer to a cooling rack. Serve warm.