Cheese Muffins

Sinfully more-ish, these muffins are filled with buttery, garlicky goodness. They are however true muffins and therefore should NOT be over-mixed! The secret to soft muffins are simply incorporating the ingredients versus mixing. Enjoy them as breakfast, brunch or an afternoon filler…

Dry ingredients:

300g flour

7,5ml baking powder

2,5ml bicarbonate of powder

2,5ml salt

Wet ingredients:

1x large egg

250ml milk

60g yoghurt (or you can replace it with sour cream)

85ml vegetable oil

60ml chopped parsley (or any herb/mix of herbs)

1 clove of garlic

Butter and cheese:

50g butter

2 cloves of garlic, crushed

200g cheddar cheese, grated

Preheat your oven to 180℃.

Melt the butter and mix in the garlic. Brush a 12-hole muffin tin with the mixture. Be generous but reserve some of this garlic mixture to brush the tops of the muffins once they are cooked.

Mix the dry ingredients together in a mixing bowl.

Whisk the wet ingredients together in a separate bowl.

Pour the wet ingredients into the dry and mix 8 – 10 times.

Add the cheese and mix as few times as possible – this is simply to incorporate the remaining bits of flour.

Fill the muffing holes to the top and bake for 25 minutes.

Remove from the oven and place on a cooling rack.

Brush each muffin with the butter and garlic mixture while still warm from the oven.

Leave to cool in the muffin tin for 10 minutes before removing.

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