Goats’ Cheese And Herb Muffins

These yummy muffins can be made with bits of bacon or small chunks of roasted pumpkin if children find goats’ cheese too strong. Or try with slices of black olives and sun-dried tomatoes.

Makes 12 muffins

Ingredients

250g (9oz) self-raising flour
21/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
100g (31/2oz) cold butter, cut into small cubes
150g (51/2oz) grated Cheddar
2 tsp chopped fresh thyme leaves
Handful chopped fresh basil
50g (13/4oz) pumpkin seeds
150ml (1/4 pint) milk
3 eggs
130g (41/2oz) goats’ cheese, cut into 1cm cubes

Method

Preheat the oven to 175°C/350°F/Gas Mark 4. Line a muffin tray with paper muffin cups. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl and rub in the butter between your fingers and thumbs until it resembles fine breadcrumbs. Mix through the grated cheese, chopped herbs and pumpkin seeds. In a separate bowl, whisk the milk and eggs together using a fork. Pour into the flour mixture and mix into a chunky paste. Gently stir through the goats’ cheese. Half fill the muffin cups with the mixture and pop on the middle shelf in the oven for 20–25 minutes. Check to see if the middle is cooked by poking with a skewer or toothpick – if it comes out clean, they are ready. Serve the muffins warm or cold.