Savoury muffins always hit the spot in our homes and here is a quick and easy treat. These yummy muffins are perfect for a weekend-breakfast treat and of course, ideal to serve fresh-out-of-the-oven as a side dish to a hearty soup, salad or stew.
Sift flour and salt together then stir in the cheddar cheese cubes and spring onions.
Pour in the buttermilk and mix lightly. Add sufficient milk, if necessary, to form a soft dough.
Spoon the mixture into a butttered or greased 12-hole muffin pan and bake in the oven preheated to 180º C for 25 – 30 minutes until a skewer inserted into the centre of a muffin comes out clean.
Leave to cool for 10 minutes in the pan before removing it.
Serve with plenty of real, salted butter and a poached egg as a weekend-breakfast treat or as a side dish to mop up the dressing and juices of a salad or stew or to dunk into soup.
Makes 12 muffins
If you want an extra bit of rise for your muffins, add 2.5 - 5 ml baking powder to the dry ingredients. We don't add baking powder as we think the self-raising flour gives it enough rise. Besides, one can often taste baking powder in baked goods. Not too tasty, we think!