Double Cheese Herb Muffins


  1. Preheat the oven to 200C. Line a 12-cup muffin pan with 1 ¼-inch paper liners. In a bowl, whisk the flour, baking powder, ½ cup Cheddar, Kefalotiri, 1 tbsp thyme, tarragon, chives and salt. In a large bowl, whisk the buttermilk, oil and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
  2. Divide the batter among the liners (fill about three-quarters); top with ½ tbsp Kefalotori and pinch of chopped fresh thyme. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.
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