These Three Cheese Muffins came about when I was looking for something to serve with Leek and Potato Soup for lunch, sometimes you just don't fancy bread. I had some odds and ends of cheese in the fridge so figured I would combine them and make some muffins to dunk into our soup.
You can use whatever combination of cheese you fancy(or have left in the fridge), I used a mixture of Red Leicester, Cheddar and Mozzarella in ours, Not set amount of each, just what we had. I did have Alex pinching bits of cheese while we baked so I may have ended up with a little less in ours! The recipe made 10 mid size muffins.
250g plain flour
200g cheese, grated
1 tsp mixed herbs
2 eggs, beaten
6 tbsp oil
Pop your flour, baking powder, mixed herbs and most of the cheese into a large bowl. Add the milk, eggs and oil and combine the ingredients untill a lumpy batter is formed. Spoon the batter into a muffin tray, sprinkle over the leftover cheese and bake for 18-20 minutes until golden.