Makes 12 muffins
1 teaspoon oil
1 onion diced finely
1 teaspoon cayenne pepper
250g wholemeal self raising flour
2 teaspoons baking powder
1/2 teaspoon salt
80g unsalted butter, melted and cooled
2 tablespoons finely chopped fresh herbs in season
200g Anster Cheese
Preheat oven to 200°c/ gas mark 6.
Line a muffin tin with 12 muffin cases.
In a small pan heat the oil and saute the onion until just softened, about 5 minutes and set aside to cool.
In a large bowl mix together the flour, baking powder, bicarbonate of soda and salt.
In a jug whisk the eggs, butter and buttermilk together. Stir them into the flour mixture with a spatula until just combined.
Fold in the chives, onion (if using), cayenne pepper and 2/3 of the cheese until just evenly distributed.
Spoon the mixture into the muffin tin and sprinkle on the rest of the cheese.
Bake for about 18 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.