Manchego is a sheep's milk cheese that comes from La Mancha region of Spain. Pleasantly pungent and creamy and has a distinct sheep's milk after taste. I like to mix manchego with toffee flavours which is why I've married it with dates in these muffins. The linseeds and mustard bring out more sweetness and texture and the parsley is the savoury element which brings all the flavours together. Happy baking!
450g Plain Flour
2 eggs
100g butter melted
100ml buttermilk
100ml milk
1 1/2 teaspoon baking powder
Pinch salt and cracked pepper
100g manchego cut into small cubes
50g grated cheddar
50g dates sliced
2 tablespoons linseeds
1 tablespoon pommery mustard
small handful curly parsley finely diced
METHOD:
In a large bowl add the add the flour, baking powder, salt, pepper, cheddar, manchego, dates, linseeds, and parsley roughly combine together. Mix together the butter and eggs add to the dry mixture along with the buttermilk, milk and mustard. Combine together with a butter knife cutting through the mixture till just under combined. Grease a 12 hold muffin pan and evenly distribute the batter into pan, place in oven pre-heated to 180oC for 25 minutes.
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