Savory Cheddar-Cheese Muffins

Even Zimbabwe has its cold days! and with winter coming up there is nothing better than a good savory muffin and a hearty soup to eat while sitting around a fire or watching a good DVD.

This recipe is versatile, quick, easy and tasty.

The muffins are best eaten the same day but if you have any left over they can be warmed up in the microwave for breakfast - really good with butter and Marmite! 2 C. white flour 2 teas. baking powder ½ teas. salt 1 C. shredded sharp Cheddar cheese (no subs.) Optional herbs: 1/2 T. crushed dried thyme or savory -- 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend 1 C. milk 1 egg -- beaten ¼ C. light olive or vegetable oil Preheat oven to 400f or 210 c. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix. Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350f or 200c after first 10 minutes if browning too fast.

You can also make this in a food processor - put herbs, cheese and dry ingredients in bowl and process until like maize meal - then add wet ingredients - you might need a bit more milk but i find even if the mixture is stiff the muffins turn out well.

I bake mine in convection microwave and use silicone muffin pans - and it works beautifully every time.