Cheesy Muffins are an ideal accompaniment to soups and broths. They are delicious when they are hot from the oven, but if you don't use all of them, freeze them and reheat them in the oven.
Prep: 5 minutes
Cook: 15-20 minutes
300g self raising flour
pinch Maldon salt
125g grated cheddar
2 tbsp mixed herbs, finely chopped
2 tbsp olive oil
Preparation:Grease a 12 muffin tin well with butter or use a non stick. Preheat an oven to 180°C.
Batter:Sift the flour and salt into a bowl. In a separate bowl whisk together the eggs, milk and olive oil. Make a well in the flour mixture and pour in the liquid and beat it in well, so that there are no lumps. Stir in the cheese and herbs so that they are well combined.
To Cook:Pour the batter into the muffin tins filling them up to 2/3s full. Place in the preheated oven for 15-20 minutes until risen and golden brown. When a knife is placed in it should come out clear. Remove from the oven and serve hot on their own or with plenty of butter.
* Any muffins that are not eaten can be frozen and will reheat well after 1-2 hours of defrosting.