Many years ago, before my magazine career began, I used to be a chef for a law firm where we used to make most of our treats from scratch including a favourite, our muffins. Each day we would arrive at work at 5am to get batches of muffins ready so that when the staff arrived they had piping hot muffins. The banana ones were popular but the cheese ones took the cake. I still bump into colleagues from time to time and we reminisce about those muffins…
They are fluffy and, when warm, they are delicious with butter and even strawberry jam. I still make them some weekends for a breakfast treat or instead of scones.
CHEESE MUFFINS
2 free-range eggs
3/4 cup buttermilk
1/2 cup sunflower oil
2 cups self-raising flour
1 t baking powder
2 T sugar
1/2 cup grated cheddar cheese
- Mix the eggs, buttermilk and oil together. Gently fold in the remaining ingredients. Make sure you do not over mix as you still want a slightly lumpy batter.
- Spoon into a greased muffin tray (use one with 12 small holes) and bake for 10 minutes at 180°C.
Eat warm with butter.
Cooks tip: you can also add some chopped chives.
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