4 Cheese and Pink Peppercorn Muffins

Four cheese's that come from 4 different animals, cow, sheep, goat and buffalo. All rolled into one bastard muffin or gourmet scone however you want to describe it and garnished with pretty pink peppercorns. Best served warm with enough butter to widen the hips.

450g plain flour
100g butter
2 eggs
125ml milk
100ml buttermilk
100g grated manchago
100g cream cheese
75g goats cheese
75g fresh buffalo mozzarella
1 1/2 teaspoons baking powder
20 pink peppercorns
Pinch of sea salt

METHOD:
Put butter in a small pot and melt over medium heat, once melted remove from heat and leave to cool slightly. In the meantime place peppercorns in pestle and mortar and roughly ground then add to large mixing bowl with flour, baking powder and salt, stir together. Dice mozzarella into small cubes and add to dry mixture with manchago, crumbled up goats cheese and cream cheese. Beat eggs into butter and pour into muffin mix with buttermilk and milk, using a butter knife cut through the wet and dry gradually combining together till just under mixed. Grease a 12 hold muffin pan with either oil spray or butter, evenly distribute muffin mixture into pan and bake in pre-heated oven set at 180oC for 24 minutes. Once cooked leave to cool in pan for 10 minutes before turning out.