Triple cheese & onion muffins

• sunflower oil↗150ml ml

  plus extra for the tin

• large egg↗1
• carton buttermilk↗284ml ml

  made up to 350ml with milk

• self-raising flour↗500g g
• English mustard↗1 tsp tsp

  powder

• mature cheddar↗140g g

  grated

• bunch spring onions↗1

  sliced

• small bunch chives

  snipped

• parmesan↗25g g

  (or vegetarian alternative), grated

• full-fat soft cheese↗200g g

  gently diced into 2cm cubes

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 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, spring onions, chives and half the Parmesan.

2. 2

   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.