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Cheddar Cheese and Herb Muffins

(for 12 Muffins)
Cheddar Cheese and Herb Muffins I adore these muffins as a bread option for a dinner party but also as a lunchbox filler.

You can have as much fun and variation as you like by playing around with the ingredients to change the flavour of the muffins.
- 3oz/75g grated cheddar cheese
- 10floz/300ml buttermilk
- 1 teaspoon of dried mixed herbs or 1 dessertspoon of freshly
chopped herbs
- 1lb/450g plain flour
- 2 rounded teaspoon baking
- ½ teaspoon cayenne pepper or
- 3oz/75g butter
- 3 large eggs
- 1 teaspoon salt
- pumpkin seeds(optional)
Preheat the oven to 180C/350F/Gas Mark 4.
Prepare and Grease a 12 cup muffin tray.
In a large bowl place your sieved flour, baking powder and cayenne pepper.
Add the salt and diced butter.
Gently rub the butter into the flour.
Add the grated cheese and mixed herbs.
In a separate bowl lightly whisk the egg together and add to the dry ingredients.
Mix in the buttermilk to achieve a soft sticky dough.
Using a little extra flour roll the dough into 12 equal sized balls and press into the muffin tray.
Brush lightly with beaten egg and milk and sprinkle with the pumpkins seeds or a little extra cheese if you wish.
Bake in the oven for 25 minutes
Serve warm with butter.

This mixture makes 12 large Muffins.
They freeze really well.

It can also make a 2lb loaf tin and an additional 20 minutes must be added to the initial baking time.
You can vary the flavour to suit your own requirements.

Suitable flavours:
  • Bacon & Thyme,
  • Goat's cheese & Chorizo,
  • Sage & Onion
  • Roasted Vegetable & Mozzarella
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