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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These muffins are very tasty and go well with vegetable soup. Ingredients:
300 g self raising flour |
100 g butter, chopped coarsely |
3/4 cup finely chopped chives, fresh |
2 tablespoons poppy seeds |
1/2 teaspoon dried chili pepper flakes |
125 g finely grated cheddar cheese |
2 eggs, beaten lightly |
250 ml buttermilk |
2 tablespoons vegetable oil |
Directions:
1. Preheat oven.
2. Grease a 6 hole (3/4cup/180ml capacity) muffin pan Place flour in a large bowl and rub in the butter, stir in the chives, poppy seeds, chili and cheese.
3. Stir in combined remaining ingredients, taking care no to overmix.
4. Divide the mixture among the pan holes, bake in a moderately hot oven 200-210 degree C for 30 minutes.
5. Turn muffins onto a wire rack to cool.
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