This recipe started with one of Alison Holst Marvelous Muffins recipes, but I found them to be a bit dry, so I added some more liquid in the form of yogurt. I’ve made hundreds of these in lots of variations over the years but I particularly like them with mountains of parsley and celery tops and chives. Don’t make the mixture too wet or you will end up with a soggy mess, but too dry is equally bad. Add more, or different types of cheese if you want. Putting a grate of cheese on top is an excellent choice too.
I always double this recipe and freeze those that I don’t need. They are great with cream cheese style dips or little pieces of brie cheese stuck in the top, but actually hot out of the oven is pretty jolly fine too.
1 cup flour, 2tsp baking powder, 1 cup of a mix of grated tasty cheese and Parmesan, 1/2 cup of parsley chopped, 1 tblsp fresh chopped herbs, 1 spring onion chopped, 1/2 tsp salt, 1 tsp sugar, pinch of smoked paprika or chilli flakes.
1 egg, 1/2 cup plus 2tblsp milk, 2 tblsp plain yoghurt (you can leave it out but it is better in)
Put the first 9 ingredients into a bowl. Toss well to mix. In another bowl beat the egg and the milk and yoghurt together with a fork.
Tip the egg mixture into the dry ingredients and fold together. Do not mix any more than is necessary, less is more. Spoon the mixture into greased/sprayed mini muffin tins and bake at 200 degrees C until they are golden brown on top.