HERBY 3 CHEESE & ONION MUFFINS

Just the name of these muffins makes you think of picnics and tea on the patio! Especially with this lovely spring sunny weather at present. I found this recipe in an old magazine some years ago and then adapted it to my own tastes. The recipe is very straightforward and done in a jiffy! They freeze well too! Just defrost in a microwave for a few minutes.

Complete the preparation in stages, then it is very easy to combine the whole.

You will need a good non stick 12 hole deep muffin tin, lightly oiled. Preheat your fan oven to 180C


Finely chop 2 Echalion Shallots or 1 med onion and fry until just soft. Set aside to cool


In a large mixing bowl place:

    1lb 2 oz of self raising flour

    1 heaped teaspoon of sea salt

    1 teaspoon of mustard powder

    Freshly ground pepper to taste

    Chopped Chives, to taste 

    Chopped Parsley, to taste

    6 oz grated mature cheddar

    2 oz grated Parmesan

   

In another bowl, whisk together:

    300 ml buttermilk

    50 ml milk [pref whole]

    ¼ pint sunflower oil

    1 large egg


Take 1 Gevrick Cornish Goats cheese [70gr] or similar and slice, then chop into small pieces

Now you are ready to go! Tip the dry ingredients and onion into the buttermilk and mix carefully, then add the Gevrick. Divide between the 12 holes. They will be above the top!

Bake for 25 mins until risen and golden. Just perfect. The smell is so good!