Herbed Muffins by Zarnak Sidhwa

Ingredients:

• Whole wheat flour 180 gm
• Flour 75 gm
• Eggs 2 (large)
• Buttermilk 1 cup
• Baking powder 2 tsp
• Baking soda 1/2 tsp
• Salt 1/2 tsp
• Chopped chives 3 tbsp
• Chopped rosemary 1 tbsp
• Honey 2 tbsp
• Olive oil 1/3 cup
• Cheddar shredded cheese 1-1/2 cups

Method:

1. Preheat oven to 400˚F (200˚C).
2. Line 12 standard muffin tin with paper or silicon liners.
3. Set aside.
4. In bowl stir together flour, whole wheat flour, baking powder, baking soda, salt, chives and rosemary.
5. Add 1-1/4 cups cheddar cheese from the total of 1-1/2 cups.
6. Reserve 1/4 cup, set aside.
7. In bowl whisk together the eggs until blended, then stir in buttermilk, honey and olive oil
8. Pour over dry ingredients and stir just until moistened.
9. Spoon batter into prepared cups.
10. Sprinkle with remaining cheddar cheese evenly over the tops.
11. Bake in preheated oven for 15 to 18 minutes or until tester inserted in middle comes out clean.
12. Let cool in pan on wire rack for 5 minutes, then turn out onto rack.
13. Serve warm or at room temperature.