These are really easy to make and are lovely hot straight out of the oven, or cold for lunchboxes and picnics.
2 cups of grated cheese (mature cheddar works well)
1 1/2 cups self raising flour
1 Tbsp sugar
1/2 tsp paprika, mustard powder or cayenne chilli pepper
1 cup of milk
Optional extras – 1 tsp fresh chopped herbs, or 1/2 tsp dried herbs; 2 oz chopped roasted vegetables, well drained tinned sweetcorn or chopped cooked bacon.
Preheat oven to 200C/gas mark 6.
Mix egg and milk in a jug.
Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you’re using them).
Add the egg and milk and fold in gently (the mixture is supposed to be lumpy.)
Spoon mixture into a greased muffin tin (or into 12 muffin cases in a muffin tin.)
Bake for 12-15 minutes until firm and golden brown.
Tip: these do tend to stick to the muffin cases so you might be better off just greasing the muffin tins, then turn out once cooled.