750ml wholewheat flour
2.5ml baking powder
5ml salt
Pepper, to taste
560ml milk
500ml (2 cups) Lancewood white cheddar, grated, plus extra for topping
125ml chives, finely chopped
250ml parsley, finely chopped
1 onion, finely chopped and sautéed
Preheat your oven to 180˚C and lightly grease a large muffin tin with butter.
In a large mixing bowl, combine the wholewheat flour, baking powder, salt and pepper.
Pour in the milk, half at a time, and mix well.
Add the white cheddar, chives, parsley, and sautéed onion. Mix until combined.
Fill each muffin cup, leaving approximately 1cm of space at the top. Sprinkle with grated white cheddar.
Bake for 40 – 45 minutes or until a skewer comes out clean and the top is golden brown.
Remove from the…