500gms Self raising flour
1 tsp salt
1 tsp mustard powder
a good pinch of red chilli flakes
a good pinch of coarsely ground black pepper
***3 spring onions- both white and green parts, thinly sliced and chopped
1 Tb dried chives
150 gr cheddar cheese– finely grated
35 gr Parmesan cheese- finely grated;
75 gr feta cheese– broken up into small chunks;
75 gr cream cheese , cut into small cubes***;
150 ml oil;
275 ml buttermilk;
125 ml milk;
1 1/2 eggs.
Preheat your oven to 180 and spray a 12 cup muffin pan, very well .
In your mixer, sieve, flour, salt and mustard powder.
Add red chilli flakes and black pepper and mix until combined.
Add Spring onion and all the cheeses and combine well. In another bowl, whisk together, oil, buttermilk, milk and eggs, then add to flour mix.
Mix until just combined — don’t over-mix or you’ll have a tough and dense muffin.
I used a 75 ml ice cream scoop to spoon into the muffin tray cups.
Place a strip of red pepper over the top, then place in oven and bake for 25-30 mins or golden and skewer clean.
Recipe Credit : Rochelle Kearn
Prepared, tried and tested by: Melanie Kramar
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