Parsnip and Red Jelapeno Muffins

Recently I made these muffin at work and was asked by a customer if I was high? I then convinced him to try one, he was pleasantly surprised. These muffins are peppery, cheesey and slightly sweet. A naughty winter morning tea treat best served warm and smothered with butter.

450g plain flour

75g butter

2 eggs

150g mild grated cheese

300ml milk

2 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sea salt

1 diced red jalapeno

200g finely grated Parsnip

Method:

Melt the butter; in a large mixing bowl add the flour, baking powder, soda, salt, cheese, jalapeno and parsnip. Beat the eggs into the butter and pour into dry mixture add the milk cut through mixture with a butter knife till just under combined. Grease a 12 muffin pan (3inches in width and 1inch deep) evenly spoon the batter into muffin pan and bake in oven at 180oC 30 minutes, once baked cool for 15 minutes before removing from pan.