Oh-so-cheesy muffins

These cheesy muffins are so good, they might just earn a spot in your own handwritten family recipe book. Perfect for lunchboxes, road trips or sneaky kitchen snacking, these simple and satisfying bites are tough to resist!

Oh-so-cheesy muffins

Makes 12

Ingredients

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (300g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (200g) grated mature Cheddar
1 cup (110g) mozzarella, cubed

Method

Preheat oven to 180°C.
Mix together butter and half of the garlic. Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping.
Sift the flour into a large mixing bowl. Season.
In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic.
Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.)
Use an ice-cream scoop to portion the mixture into the muffin tray.
Stuff the mozzarella cubes into the centre of the batter.
Drizzle with remaining garlic butter and sprinkle with reserved Cheddar.
Bake for 25 minutes or until a skewer inserted in the centre comes out clean.
Serve warm or cool completely before storing in an airtight container for up to 4 days.