These soft and fluffy muffins are fabulous as a morning tea treat or enjoyed with a bowl of hot soup. Using cream in place of milk results in a more decadent, denser texture, which happens to be my favourite option! Feel free to add a handful of other ingredients – chopped bacon, ham, herbs, spices, etc. – or enjoy just as they are.
Ingredients: 2 cups self-raising flour 2 cups grated cheese 2 cups milk or cream, or a combination of both
1⁄2 tsp salt
Preheat oven to 180°C (350°F) and grease or line a 12-cup muffin tray.
Combine the flour, cheese and salt in a large bowl.
Gently stir in the milk or cream until just combined.
Spoon evenly into the prepared muffin tin and bake for 15–20 minutes or until cooked through and golden.
Serve warm or keep in an airtight container for up to 2 days. Can be frozen for up to 2 months.
Serves: 12 Prep Time: 5 minutes
Cooking Time: 15-20 minutes