Fetta, Cheddar & Chive Muffins

Serves: Makes 12 muffins

2½ cups self-raising flour
½ tspn bicarb of soda
a good pinch of sea salt
50 gm freshly grated Parmesan
140 gm+ grated tasty cheese
75 gm fetta, crumbled or cubed
freshly ground pepper
2 tbsp chopped fresh chives
100 gm+ unsalted butter
300 ml buttermilk
2 eggs
olive oil spray


Method:
Preheat oven to 190°C.

Sift flour, bicarb and salt into a large bowl.

Add the cheeses, ground pepper and chives. Gently mix with a wooden spoon and make a well in the centre.

Melt 100 gm butter and whisk together with buttermilk and eggs in another bowl. Then pour into the well and stir until just incorporated. (Batter should not be smooth, DON’T OVER MIX.)

Lightly oil a 12-hole muffin tin and evenly spoon in the batter. Sprinkle with a little extra tasty cheese and cook in the oven for 20-25 mins until golden and a skewer comes out clean. Rest for 5 mins before turning out.

Serve muffins warm with unsalted butter on the side.