Picnic, school snack or light lunch - Cheese and rosemary muffins

Muffins don't need to be sweet - but these are sweet in a whole other way - aren't the cases adorable?  They're new Robert Gordon range, I've got a few of the new designs, so stay tuned!


Ahem.. back to the muffins..

Yes, so.  I haven't had a cheese muffin in years and had a hankering for something savoury and needed some new things for the lunchbox as I mentioned the other day.   These require no mixer, no fuss and seriously takes about 10 minutes to prepare and 15 minutes to bake, so you can have these made in a jiffy.    Perfect.  You could also make mini ones and serve them with dip.  They are yummo.


Ingredients
1 egg
1 1/4 cups milk
50 grams butter, melted
1/2 tblsp finely chopped fresh rosemary - or dried if you don't have any!
1/2 tsp cayenne pepper
2 tsp baking powder
2 cups plain flour
3/4 cup tasty cheese

Method
Preheat oven to 200 degrees c

In a mixing bowl whisk egg and milk with a fork.  Add rosemary and cayenne pepper then melted butter.

Gradually sift in the flour and baking powder, stirring/mixing through as you go.

Lastly add your cheese and combine well.

Spoon into muffin cases and then into the oven for 15-20 minutes- until golden brown on top.

Serve warm or cold, suitable for freezing in airtight container/bag for up to 2 months

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