Muffins in the American sense. Savoury not sweet. Add vegetables—zucchini, carrot, onion for example—for body and goodness. Use any combination of cheeses and herbs and spices that you like. Don’t add salt: there’s plenty in the cheese.
For about a dozen muffins:
- 220g self-raising flour—whatever ratio of white/wholemeal/wholegrain makes you happy
- 150g cheeses—grated/shredded/crumbled
- vegetables—finely chopped/shredded/julienned
- herbs and spices
- ½ cup oil or melted butter
- ⅔ cup milk
- 1 large egg
Important: use real, from-a-cow-or-goat-or-sheep, full-fat cheeses and milk. Low-fat anything is an abomination and soy milk, though excellent in coffee, doesn’t bind well with eggs and flour—your pancakes for example will fall apart.
Lightly cook the vegetables if you prefer. I do. Make sure they’re reasonably dry.
Combine the flour, cheese, vegetables and herbs and spices.
Whisk together the oil, milk and egg.
Gently fold the liquid ingredients into the dry. Mix as little as possible until just combined.
Spoon into paper muffin cases or really well-buttered muffin tins.
Bake at 180–200C for around 20 minutes.