Eight recipes in to Yorkshire Grub and I’ve used the word ‘simple’ approximately 1,082 times. But, honestly, these cheese muffins from Keighley are about as simple a bake as you could humanly expect to exist.
These little pillows of joy (via Joan Poulson’s Old Yorkshire Recipes, 1974) take about 20 minutes from getting out your mixing bowl to slathering them with butter, which makes Keighley Cheese Muffins perfect for breakfast. And what better way is there to let someone know you think they’re alright than giving them fresh home-baked goods for breakfast? I’ve put them here with poached eggs, but they’re also delicious simply served fresh out of the oven with a thick spread of butter.
(Housekeeping note for non Yorkshire-based readers: flying in the face of all the conventions of spelling, it’s pronounced ‘Keithley’, not ‘Keeley’.)
It’s also worth noting that after trying numerous different ways to poach an egg, I’ve finally come to the conclusion that the one below is about perfect. It involves cooking your eggs (along with a little olive oil) in a pouch of clingfilm and produces the most perfectly-shaped globs of goodness I’ve ever had the pleasure of serving.
I resisted using clingfilm for ages because it sounded a bit chef-y and I couldn’t imagine the clingfilm not melting. Having tried it a few times, however, I still wouldn’t recommend using cheap film but it does work brilliantly. They look great, you get none of the egg white tentacles, your eggs don’t come out wet and you can cook several of them at once.
I’ve included sausage in the recipe below, but if you don’t eat meat you could easily replace them with spinach, sweet potato, fish, slices of tomato or fried mushrooms. Cheese muffins, topped with whatever you decide on, go great with Blackberry Ketchup, if you have some.