These jazzed up mini cheese muffins are a delightful savoury nibble.

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 50 grams butter
• 1 cup tasty Cheddar-style cheese, grated
• 2 tablespoons each of fresh thyme and fresh oregano, chopped or 1 teaspoon each dried
• 1¼ cups milk
• 1 egg
• 250 grams Camembert cheese

Method

1. Preheat the oven to 200C. Line 24 mini muffin cups with paper cases.
2. In a large bowl, sift the flour, baking powder, paprika, salt and pepper.
3. Rub in the butter until it resembles crumbs. Stir in the grated cheese and herbs and make a well in the centre.
4. In a separate jug, beat the milk and egg together and pour into the well of the dry ingredients. Stir together gently using a slotted spoon.
5. Divide the mixture evenly amount the prepared mini muffin cups.
6. Bake in the preheated oven for 10-12 minutes until golden brown and cooked. Cool on a cake rack.
7. Just before serving, cut the Camembert into 24 thin slices. Make a cut in each muffin and fill with a slice of the Camembert.
8. Bake in a 200ºC oven for 5 minutes until the cheese has just softened.