Ingredients

500 ml self-raising flour (280g)
2 ml salt
2 ml cayenne pepper
2 ml freshly ground black pepper
125 ml Clover Mature Cheddar, grated (100g)
125 ml Clover Gouda, grated (100g)
100 ml Pecorino, grated (24g)
175 ml Clover Fresh Full Cream Milk
100 ml Clover Mooi River Salted Butter, melted
2 eggs
25 ml cooking oil

To serve:
Clover Mature Cheddar, grated
Clover Butro Spread
Tomato jam

• Preheat oven to 200°C.
• Sift the flour, salt and cayenne pepper together. Add the black pepper and cheese. Mix through.
• Beat the milk, butter, eggs and oil together. Gradually add to dry ingredients and gently mix until evenly moistened. Do not over mix, mixture can still be lumpy.
• Spoon into the hollows of a greased muffin pan. Bake for 20 – 25 minutes or until muffins spring back when lightly pressed with finger.
• Allow to cool in pan for 5 minutes before turning out onto a wire rack.
• Serve warm or at room temperature with butter and cheese.

Makes 8 – 10 muffins.

Variations:

• Sweet pepper and cheese muffin: Add 125ml chopped mixed peppers to the dry ingredients.
• Spinach and cheese muffin: Add 100g cooked and drained spinach and 1 ml grated nutmeg to the dry ingredients.
• Cheese and onion muffin: Add 3 x chopped spring onions to the dry ingredients.
• Cheese, onion and herb muffin: Add 15 ml freshly chopped mixed herbs (oregano, marjoram, basil and thyme) with 45 ml chopped and fried onion to dry ingredients.
• Cheese, bacon and chive muffin:  Add 45 ml chopped chives and 125 g fried bacon bits to the dry ingredients.
• Cheese, tomato and bacon muffin: Add 125g fried bacon bits to the dry ingredients. Spoon 1/3 of batter in each hollow of the muffin pan. Place a medium Rosa tomato in the centre of each hollow and fill with the remaining batter.
• Cheese and corn muffin: Add 15ml dried mix herbs, 1 x 410g can whole kernel corns and 3 chopped spring onions to the dry ingredients.
• Cheese, sundried tomato and basil muffin: Replace the Gouda cheese with Elite Emmentaler. Add 20 ml freshly chopped basil leaves and 60ml chopped and drained sundried tomatoes in olive oil vinaigrette to the dry ingredients.