Cheeseboard muffins
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Ingredients
Method
1
Preheat the oven to 200˚C, gas mark 6, and line a 12-hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some freshly ground black pepper.
2
In a jug, mix the egg, milk and melted butter. Stir the mashed veg, both cheeses and the sage into the flour mixture, then make a well in the centre and pour in the milk mixture. Use a wooden spoon to gently mix, until almost all combined. Be careful not to overmix.
3
Spoon the muffin mixture into the paper cases; bake for 18-20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little and serve warm or at room temperature with extra butter, if preferred.
