Lets do breakfast … or brunch if you prefer

What about a Cheese and Onion Muffin Loaf – a thick slice, toasted – topped with a poached egg and then the world really is your lobster – bacon on the side – sausage too. For a veggie idea mushrooms are always a winner with me!

Cheese and Onion Muffin Loaf

170ml vegetable oil

1 large egg

284ml buttermilk

70ml milk

500g self raising flour

1 tsp English mustard powder

Pinch of cayenne pepper

1 tsp salt

150 mature cheddar cheese, grated

bunch of spring onions – or 6 if you want to be precise

200g Crumbly Lancashire cheese, crumbled

or Lancashire Tasty if you can get hold of it

Kit required

You have a choice – one x 900g loaf tin for one loaf

or

two x 450g for two loaves

You can either grease your tin with oil and then

line with baking paper overlapping so that it's easy

to remove

or

You can use cake liners instead

Pre-heat your oven 160fan/180c/Gas 4.

Mix together the wet ingredients – vegetable oil, egg, buttermilk and milk – ideally in a large jug.

Mix together the dry ingredients in a large bowl – flour, mustard powder, cayenne and salt and then add the grated cheddar (reserve a handful to sprinkle over the top of the loaves) and spring onions.

Add the wet to the dry together with the Crumbly Lancashire taking care not to overwork the mixture – divide into the two loaf tins and top with the reserved grated cheddar. Bake for 65/70 minutes until golden on the top. Push a skewer through the middle – it should be clean when removed. You can cover with foil once golden. Leave to cool for 15 minutes and then remove from the tins and place on a wire rack to cool completely.

Hold that thought ...