450g plain flour
100g butter melted
2 eggs
150ml buttermilk
150ml milk
100g grated cheddar
150g grated butternut
50ml maple syrup
1 tablespoon baking powder
Small hand full of curly parsley chopped
1 red chilli diced
Good pinch of sea salt
METHOD:
In a large mixing bowl place the flour, baking powder, cheddar, butternut, parsley, chilli, salt and roughly combine together. After the butter has melted leave to stand for 5 minutes to cool slightly then beat in the eggs and pour into the dry muffin mix along with the milk, buttermilk and maple. Using a butter knife cut through the wet and dry ingredients till just under mixed. Grease a 12 hold muffin pan with either butter or oil spray and evenly distribute the muffin mixture into the pan. Bake the muffins in a pre-heated oven set at 180oC for 25 minutes. Once cooked leave to stand for 10 minutes before removing from pan. Serve warm with butter.
