Triple cheese & onion muffins

Name: Triple cheese & onion muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 150 ml oil; 1 large egg; 284 ml carton buttermilk (made up to 350ml with milk); 500 g self-raising flour; 1 tsp mustard powder; 140 g mature cheddar (grated); 1 bunch shallots (sliced); small bunch chives (snipped); 25 g parmesan grated; 200 g full-fat soft cheese (diced into 2cm cubes)

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Triple cheese & onion muffins

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Prep Time 15

Cook Time 25

Total Time 40

Course Snacks

Servings 12 muffins

Ingredients

150 ml oil
1 large egg
284 ml carton buttermilk made up to 350ml with milk
500 g self-raising flour
1 tsp mustard powder
140 g mature cheddar grated
1 bunch shallots sliced
small bunch chives snipped
25 g parmesan grated
200 g full-fat soft cheese diced into 2cm cubes

Instructions

Heat oven to 200C/180C fan forced 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, shallots, 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.