Ingredients:
300ml milk
3 large free range eggs
75ml Olive oil (not extra virgin, just a standard oil or vegetable oil)
1 tbsp dijon mustard
225g Grated mature cheddar cheese
2 tbsp chives
1 bunch of spring onions chopped
Salt and pepper
450g Plan flour
3 tbsp baking powder
2-3 tbsp ground polenta or semolina
Method:
Whisk together the milk, eggs and oil in a mixing bowl.
Add the cheese, chives, mustard and spring onions.
Place in another mixing bowl the flour, baking powder, salt and pepper.
Pour the flour into the wet ingredients i.e. the milk, eggs and oil and mix together to create a batter.
Sprinkle the polenta into the muffin trays, this will help give a nice crisp bake.
Divide the muffin batter evenly into the muffin tray and bake in a pre heated oven 160c for 20-25 minutes depending on the size tin you use, if its a bigger tin bake for longer.
Products Used:
MasterClass Smart Ceramic 24 x 22 cm Heavy-Duty Stackable Muffin Tin
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale
Colourworks Brights Purple Silicone-Headed Kitchen Spoon with Long Handle
Maxwell & Williams Caviar Speckle 21cm High Rim Plate
