Cheese And Parsley Muffins

These muffins are best eaten on the day, but if you need to save time, bake them the day before and heat through before serving

30 October 2014

Makes 16
Preparation Time 10 minutes
Baking Time 15 minutes
Oven Temperature 200°C

2 large eggs
400ml milk
280g cake flour
20ml baking powder
4ml salt
4ml cayenne pepper
300g cheddar cheese, grated
200ml coarsely chopped parsley

1 Beat the eggs lightly, then add sufficient milk to measure 500ml.

2 Sift the dry ingredients together, add the cheese and parsley and add the liquid, mixing to moisten the flour. Do not over mix – the batter should still be lumpy.

3 Lightly grease a muffin tin and pour in the muffin mixture, filling each hollow two-thirds of the way up. Bake in a preheated oven for 15 minutes, until golden brown.

Text and image: Ideas magazine