Triple cheese & onion muffins

30-60 minutes 400 kcal or less cheese and chive cheese scones cream cheese and chive saturday afternoon saturday bake savoury cake savoury muffin savoury scone simple good food

N/A

Makes 12

Source

Ingredients

150ml sunflower oil , plus extra for the tin

1 large egg

284ml carton buttermilk , made up to 350ml with milk

500g self-raising flour

1 tsp English mustard powder

140g mature cheddar , grated

1 bunch spring onions , sliced

small bunch chives , snipped

25g parmesan (or vegetarian alternative), grated

200g full-fat soft cheese , gently diced into 2cm cubes

Method

Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.

Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.