Herb and cheese muffins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Plain flour; (8 oz) |
| ½ | teaspoon | Salt |
| 2½ | teaspoon | Baking powder |
| 2 | Eggs | |
| 4 | tablespoons | Olive oil |
| 250 | millilitres | Buttermilk or full fat milk; (8fl oz) |
| 55 | grams | Cheshire Cheese; (white) (2 oz) |
| 55 | grams | Strong mature cheddar; (2 oz) |
| 1 | tablespoon | Fresh sage |
| 1 | tablespoon | Fresh chives |
| 1 | tablespoon | Fresh parsley |
Directions
Set the oven to 190øC/375øF/gas mark 5.
Oil muffins tins. Then sift together the flour, salt and baking powder.
Beat together the eggs, oil and buttermilk. Stir in the cheese and chopped herbs.
Quickly stir the wet ingredients into the dry. Spoon the batter into the muffin wells and bake for 20-25 minutes. Allow the mufifns to cool for a few minutes in the tins. Serve. Converted by MC_Buster.
Converted by MM_Buster v2.0l.