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Note: this recipe is inspired by but does not appear in the Elder Scrolls
Rorikstead is Skyrim’s most fertile farming village and churns out all sorts of delicious fresh produce ranging from fruits and vegetables to meat and dairy. It’s my favourite place to buy ingredients, and when I was there I learned of a delicious brown cheese made from the whey of cow or goat milk by Cowflop Farmhouse.
This cheese, also known as brunost, is a local special in Rorikstead and after one taste, I was hooked. While the locals enjoy it on some good rye bread with a lick of strawberry jam, I figured that brunost would be a great ingredient to feature in my cooking as it really showcases an ingredient unique to my homeland of Skyrim. Here is my recipe for brown cheese muffins, which are perfect for breakfast and tea. They are flavourful on their own but are also good with fresh butter or jam!
NB: Brunost, or brown cheese, is native to Norway and they come in solid blocks that are cut with a cheese scraper. You can find it at specialty dairy shops or import delis, usually under the brand Tine. There are several different kinds of brunost, but my favourite for this recipe is fløtemysost, which has a delicious sweet flavour and a creamy texture. If you are lactose intolerant, try gjetost, which is made from goat’s milk and is firmer and more savoury.
You will need:
200g brunost, grated
175g plain flour
3 large eggs
75g butter, melted, plus extra for greasing
200ml ricotta or cottage cheese
50g brown sugar
1 tsp baking powder
1 tsp vanilla extract
Method: Preheat your oven to 200C/400F. Grease two muffin tins well with butter.
In a large mixing bowl, mix the ricotta and butter.
Add the flour, baking powder, vanilla, and brunost, and mix until a thick batter is formed. The brunost will still be in shreds as opposed to dissolved, which is fine as long as it is evenly mixed through the batter instead of in clumps.
Whisk the eggs and sugar with a balloon whisk until light and fluffy. Add this to the batter and whip until completely blended through.
Pour the mixture into the muffin tins, about ¾ full so they have space to rise, and bake for 15-20 minutes, or until golden brown and slightly crisp on top. Leave to cool for 15 minutes before removing from the tray.
Can be kept for up to a week when refrigerated in an airtight container.