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Lancewood Mini Cheese Muffins
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Lancewood Mini Cheese Muffins

Ingredients

250 ml cake flour
10 ml baking powder
5 ml mixed herbs
2.5 ml salt
2 ml mustard powder
45 g butter , cold & coarsely grated
250 ml LANCEWOOD® Cheddar , finely grated
180 ml LANCEWOOD® Buttermilk
rosemary , a few sprigs

Method

Preheat the oven to 190˚C and spray a 24 x mini muffin pan with non-stick spray.

Mix the flour, baking powder, mixed herbs, salt and mustard powder together.

Add the butter and rub into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs.

Add the cheese and toss to coat. Make a well in the centre of the mixture and add the buttermilk. Mix until just combined, taking care not to overmix.

Use two teaspoons and divide the mixture between the muffin cavities. Top with sprigs of rosemary.

Bake for 10 – 12 minutes until golden and serve warm.

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