Eat Your Greens Muffin

If I could wish for a last meal it would be oven bag roasted chicken served with sweet sticky roasted vegetables and drowning in Salsa Verde. I could seriously sit down to a jug of salsa verde and stale bread and be completely satisfied with its salty, sour, herby goodness. Which is why I've put all the essential ingredients for a green sauce into a very yummy savoury muffin. A popular item on last weeks menu with regulars and staff so why not bake a batch?

450g plain flour
100g butter
100ml butter milk
150ml milk
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
75g grated cheddar
60g fine capers
Small handful of rocket
Small handful of flat leave parsley
10 mint leaves
1 clove garlic
1 green chilli
1/2 teaspoon sea salt

METHOD:
Put butter in small sauce pan and place over medium heat to melt, once melted put butter to one side to cool slightly. In large mixing bowl place flour, baking powder,  soda, cheese and roughly mix together. Crush garlic, chilli and place on chopping board then add capers, rocket, parsley, mint and salt, roughly chop together into green salsa and add to dry mixture. Beat eggs in butter and pour into mixing bowl with buttermilk and milk, using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute muffin mix in pan. Bake muffins at 180oC 25 minutes, once cooked leave to cool for 10 minutes before removing from pan.