Cheese Muffins

Daniel has never been a fan of muffins as he doesn’t seem to like anything really healthy or baking with fruit in it. But these muffins have always been a pleaser so I often made them so he would have something for lunches.

2 cups grated cheese, slightly pressed down
1 ½ cups self-raising flour
½ tsp green herb stock or ordinary salt
(If you are just using salt add some chopped parsley )
1 Tbsp sugar
Pinch of cayenne pepper or black pepper if you don’t want it slightly hot (but do try it with cayenne first)
1 egg
1 cup milk

Put the first five ingredients into a bowl and toss well to combine .
Beat the egg and milk well and pour into the dry ingredients.
Fold together.
Do not over mix.
Spoon into a well greased (I use margarine on a kitchen towel to grease the tins) 12 muffin tray.
Bake at 210ºC for about 12 minutes until the muffins spring bake when pressed slightly and are just turning golden brown.
Don’t leave in the tray for too long as the cheese will get stuck to the sides of the tins and you will have difficulty getting the muffins out without breaking them apart.