Simple to bake and almost better than cheese on toast!
Recipe – makes 6
250g self raising flour
150g mature Cheddar cheese (grated)
1/2tsp ground turmeric
100ml natural yoghurt
2-3 sun dried tomatoes
pinch of salt and black pepper
Preheat your oven to 200° C
Beat the eggs, yoghurt and milk together in a small mixing bowl.
Mix the flour, cheese, salt, pepper, turmeric and sun dried tomatoes together in a large mixing bowl. Make a well in the centre of the large mixing bowl and pour in the wet mixture. Fold all of the ingredients together and take care not to overwork the mixture.
Grease a muffin tin and evenly spoon in the mixture to each of the six spaces.
Bake for 20 minutes. The tops should be golden brown. You can tell if they are fully cooked if you place a small skewer through the centre, if no mix is stuck to it when you pull it out, they’re ready.
Place on a wire rack to cool.