Savoury cheese and onion muffins made with 3 types of cheese.

INGREDIENTS: 

• 15ml vegetable oil

• 1 large egg

• 280ml Longley Farm Buttermilk

• 70ml milk

• 500g self raising flour

• 140g mature cheddar, grated

• 1 bunch spring onions, chopped

• 1 small bunch of chives, snipped

• 25g grana padano or parmesan, grated

• 1 x 200g pot of Longley Farm Cream Cheese

METHOD:

Heat the oven to 200°C.

Grease or line a 12 hole muffin tin.

Whisk the oil, egg, buttermilk and milk.

In a mixing bowl, mix the flour, salt and stir in the cheddar, spring onions, chives and half the parmesan/grana padano.

Gently fold the wet ingredients into the dry - don't overmix.

With the final few folds crumble in the soft cheese.

Spoon the mixture into the holes in the tin.

Sprinkle the remaining cheese on top and bake for 25 minutes.