Apropos: Brunch.

These cheese muffins are made for brunches. Or weekday lunches. Or dinner-party appetisers. Or as elevenses. I like to make these savoury cheese muffins as bite-sized mini munchies,  but you can make them bigger if you like.

Makes 14 large muffins (or many more mini muffins!)

Ingredients
50g butter, melted.
1 egg
250g grated Cheddar cheese
1 tsp dried herbs
180ml whole milk
100ml double cream
350g self raising flour
2 tsp baking powder
A bit of butter for greasing the muffin tin

Preheat the oven to 170°C. Grease out the muffin tin with a bit of butter. Grate the cheese and put to one side.

Melt the butter and set aside to cool.

Pour the milk and cream and egg into a large bowl and whisk together quickly.

Sift in the flour and baking powder to the egg mix and fold in with a spoon. Add the grated cheese gradually, little by little, stirring as you go with a metal spoon, until completely incorporated.

Spoon the mixture into the muffin tins, filling each one three quarters full.

Bake in the oven for 15-20 minutes until the sponge bounces back, or for 20-25 minutes if you’re making larger cheese muffins.

It makes quite a big batch so they’re perfect for sharing (if you can!)

PS: For those interested, to complete the relaxed Sunday feel, I wore a pretty lace grey sweatshirt from Jack Wills!