TRIPLE CHEESE & ONION MUFFINS

Triple cheese & onion muffins image

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Provided by Sarah Cook

Categories Treat

Time 40m

Yield Makes 12

Number Of Ingredients 10

Ingredients

150ml sunflower oil , plus extra for the tin
1 large egg
284ml carton buttermilk , made up to 350ml with milk
500g self-raising flour
1 tsp English mustard powder
140g mature cheddar , grated
1 bunch spring onions , sliced
small bunch chives , snipped
25g parmesan (or vegetarian alternative), grated
200g full-fat soft cheese , gently diced into 2cm cubes

Steps:

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.
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.

Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium