Recipe: Champion Cheese Muffins (Alison Holst)

These muffins are yummy, easy to make, and becuase of the cheese in them, you add no butter to the mixture. Apparently it makes 12 medium sized muffins - I ended up with 10.

Put 2 cups (200g) grated tasty cheese, 1 1/2 cups self-raising flour*, 1/2 tsp salt, 1 Tbsp sugar and a pinch of cayenne pepper into a large bowl. Mix lightly with your fingers to combine.

In a small container beat 1 egg and 1 cup milk until evenly combined. Pour all the liquid onto the dry ingredients, then fold the two mixtures together, taking care not to overmix.

Spoon the mixture into 12 medium muffin pans, which have been buttered or sprayed with non-stick spray.

Optional toppings: Sprinkle with a little extra cheese and paprika or chilli powder.

Bake at 210 degrees celcius for about 12 minutes, until the muffins spring back when pressed in the middle and are golden brown.

*If you don't have self-raising flour, you can just use ordinary flour and 1 1/2 tsp baking powder.