Yummy savoury muffins packed with three different types of cheese, snipped chives and thinly sliced spring onions. They're really yummy with soup or salad and are fab in a lunchbox.
- 150ml veg oil
- 500g self-raising flour
- 285g buttermilk
- 65ml milk
- 1 egg
- 1 tsp. mustard powder
- 150g mature cheddar, grated
- 1 bunch spring onions, finely sliced
- Small bunch fresh chives, snipped
- 25g grated parmesan
- 200g soft cheese, chilled, chopped into cubes
- Large pinch black pepper
Preheat oven to 180C. Grease a 12-hole muffin tin.
Whisk together the oil, buttermilk, milk and egg. Stir together the flour, mustard, cheddar, spring onions, chives, parmesan and black pepper. Stir the wet mix into the dry mix until just combined, then divide between the liners. Fold the soft cheese in very gently.
Bake for 25 minutes or until risen and golden.