| Cook Time | 30 minutes |
| Servings | muffins |
Ingredients
- 3 cups Self Raising Flour sifted, 450g
- 1 teaspoon Sea Salt Flakes
- 1 tablespoon Rosemary finely chopped , plus extra sprigs, to serve
- 1 ½ cups Vintage Cheddar grated
- 1 cup Mozzarella grated
- ½ cup Pecans roughly chopped
- 2 Eggs
- 1 ¼ cups Buttermilk 310ml
- 80 grams Unsalted Butter melted
- Cheddar Cheese Cornichons and Tomato Chutney, to serve
Ingredients
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Instructions
- Preheat oven to 180ºC.
- Place the flour, salt, rosemary, 1 cup cheddar, mozzarella and ¼ cup (30g) pecans in a bowl and mix to combine. Make a well in the centre, add the eggs, buttermilk and butter and mix until just combined.
- Spoon into 6 x ¾ cup-capacity (180ml) lightly greased muffin tins and sprinkle with the remaining cheddar, pecans and extra rosemary sprigs.
- Bake for 25–30 minutes or until cooked when tested with a skewer. Allow to cool in tins for 5 minutes.
- Serve with sliced cheddar, cornichons and chutney.
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