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
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.