A georgous malted cheese sourdough.
300 g / 2 cups flour ( used Soft Cake and Pastry Organic White Flour and Very Fine Ground Organic 100% Wholemeal Pastry Flour 50-50, but all white or all wholemeal would work as spelt flours too)
1 tbsp baking powder
1/2 tsp salt (depending on the cheese too, I usually omit extra salt)
ground black pepper (or white or pink or no pepper)
1 tsp fresh or dried thyme leaves (or rosemary, chilli, or omit herbs)
100g cheese (mature cheddar works well but I had fab results with crumbly feta and goats cheese too, use your favourite)
2 medium onios finely chopped (I used a bunch of spring onions and it works with leeks too)
2 medium eggs (or large or small) beaten
225ml / 1 cup milk or yoghurt or buttermilk or the mix of these
90ml / 6 tbsp vegetable oil, evo or any other type
Optional ingredient 1 tbsp green pesto. I used wild garlic pesto, it was divine.
Directions: Mix dry ingredients. Mix wet ingredients. Switch on oven to 200°C / 400°F / gasmark 6 static or 180°C / 350°F / gasmark 4 fan. Line a 12 hole muffin pan with paper cases. Mix the wet and dry ingredients together with a fork, but don't overmix (I count 40 turns, when there are no big flour lumps is enough). Fill the cases with the mix and bake the muffins for 20-25 minutes. Eat them warm but they are superb the next day too with some fried bacon.
Added by: zsuzsanna pragai
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