Lemon, olive and walnut muffins

These muffins are best eaten about 30 minutes after they have been cooked. They will keep well in an air tight container for a few days, but they are even better if you are able to heat them a little. Pop them in a preheated oven at 180°C/160°C/350°F/Gas mark 4 for 8 minutes to warm them up.



  1. Preheat the oven to 190°C/170°C fan/375°F/Gas mark 5.
  2. Line a muffin tin with 12 paper cases.
  3. Cut the cheddar into small cubes and place in a large bowl.
  4. Half the olives. Roughly chop or break up the walnuts with your hands and add the olives and walnuts to the cheese.
  5. Add the lemon juice and rind, milk, oil, salt, pepper and thyme to the cheese and stir well to combine.
  6. Break the eggs into another bowl and whisk well, stir into the cheese mixture.
  7. In a third bowl mix the flour, baking powder and bicarbonate of soda together. Sift this mixture on top of the cheese mixture. Using a metal spoon with as few stirs as possible, combine the flour with the rest of the mixture.
  8. Spoon the mixture into the paper cases and put into the preheated oven for 25 minutes.
  9. The muffins are done when they are lightly golden and a skewer comes out clean.
  10. Let cool in the tin for five minutes and then transfer to a cooling rack.