Ingredients
750 ml whole-wheat flour
2.5 ml baking powder
5 ml salt
Pepper, to taste
560 ml milk
500 ml (2 cups) Lancewood white cheddar, grated, plus extra for topping
125 ml chives, finely chopped
250 ml parsley, finely chopped
1 onion, finely chopped and sautéed
Method
Preheat your oven to 180˚C and lightly grease a large muffin tin with butter.
In a large mixing bowl, combine the whole-wheat flour, baking powder, salt and pepper.
Pour in the milk, half at a time, and mix well.
Add the white cheddar, chives, parsley, and sautéed onion. Mix until combined.
Fill each muffin cup, leaving approximately 1cm of space at the top. Sprinkle with grated white cheddar.
Bake for 40 – 45 minutes or until a skewer comes…
