Savoury honey Dijon muffins served with Comté Cheese
Honey mustard combined with earthy beetroot, a wonderful alternative accompaniment to nutty Comté cheese.
300g self-raising flour
1tsp bicarbonate of soda
100g soft brown sugar
1 large egg
40g Maille Honey Mustard
90g butter, melted
350g cooked beetroot, grated
2tbsp chopped chives
360g Comté cheese (or emmantal), sliced to serve
Born in Bordeaux in south west France, Bruno Loubet has had an illustrious career in the UK and Australia spanning over three decades. Having worked with Pierre Koffman and Raymond Blanc, Bruno earned his first Michelin star at the age of 26 and is now the author of three cookbooks and head chef and owner of the critically-acclaimed Grain Store in London.
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Line a muffin tin with 8 paper muffin cases.
Sift together the flour, bicarbonate of soda and salt into a large bowl. Stir in the sugar.
In a large jug, beat together the egg and the mustard until combined. Stir in the milk, then the melted butter.
Stir the wet ingredients into the dry ingredients, along with the beetroot and chives. Take care not to over-mix – stir gently until the ingredients are just combined (do not beat).
Spoon the mixture into the paper muffin cases and bake for 20-25 minutes until well risen. Leave to cool, then serve at room temperature with a slice of Comté cheese.
The flavour of the muffin complements the cheese fantastically well. A wonderful surprise!
Choose beetroot from the vegetable section – cooked and vacuum packed (not pickled in vinegar).