- 500g strong plain flour
- 9g fast action dried yeast
- 1 tsp salt
- 400ml water
- 80ml cold pressed rapeseed oil
- 15ml balsamic vinegar
- 5g dried rosemary
- 150g cherry tomatoes, quartered
- 100g red onion, finely diced
- 3g cracked black pepper
- 3g salt
- 240g Cheddar cheese, grated
The dough will be sticky at first, but after you’ve kneaded it, you should find it becomes smooth and soft. Don't forget to leave enough time for your muffins to prove.
Put the flour, yeast and salt into a mixing bowl, add the water and 20ml of the cold pressed rapeseed oil.
Mix the dough until sticky. If you're using a standard mixer and dough hook, this will take about 5 minutes. Scrape down the sides of the bowl and mix for another couple of minutes.
Lightly flour your worktop and tip the dough onto this. Start to knead by stretching and folding the dough, continuing until smooth. Place the dough in a bowl, cover and leave to prove for 1 hour.
Once the dough has proved, preheat your oven to 160°C (140°C fan/gas mark 3). Tip the dough onto your worktop and knock back.
Cut into eight, even-sized pieces, then shape these into balls by rolling them with your hand on the work surface.
Place each piece into the muffin tin.Top the muffins with the tomatoes, red onion and rosemary, pressing these gently into the top of the dough. Sprinkle with the salt and pepper, and drizzle over the remaining oil.
Add the cheese to the top and leave covered, to prove until each muffin rises over the top of its tin.
Place your muffins into the oven at 160°C (140°C fan/gas mark 3) and bake for around 20 minutes. Remove from the oven and leave to rest for 5–10 minutes before turning them out of the tin.
Put 30ml of cold pressed rapeseed oil and 15ml of balsamic vinegar into a ramekin for dipping, and serve with mixed leaves.
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