Ingredients:

  • 2 cups (240g) All-Purpose Flour, spooned and leveled
  • 1 Tbsp (15g) Baking Powder
  • 1 tsp (5g) Fine Sea Salt
  • 1/2 tsp (1g) Freshly Ground Black Pepper
  • 1 cup (100g) Grated Mature Cheddar Cheese, plus 2 Tbsp for topping
  • 2 Tbsp (8g) Finely Chopped Fresh Rosemary
  • 1 Large Egg, lightly beaten
  • 3/4 cup (180ml) Milk (Whole or Semi-Skimmed)
  • 6 Tbsp (85g) Unsalted Butter, melted and slightly cooled
  • 1/4 cup (60ml) Vegetable Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper cases or grease thoroughly.
  2. In the large bowl, whisk together the flour, baking powder, salt, and pepper.
  3. Gently fold in 1 cup of grated cheddar cheese and the finely chopped fresh rosemary until evenly distributed within the dry mix.
  4. In the medium bowl, whisk the egg, milk, melted butter, and oil until just combined.
  5. Pour the wet ingredients into the dry ingredients. Using a spatula, mix just until the dry streaks disappear. STOP MIXING immediately; the batter should be lumpy (do not overmix).
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle the reserved 2 tablespoons of cheese over the tops of the batter.
  8. Bake for 20–22 minutes, or until the tops are golden brown and a skewer inserted into the centre comes out clean or with only a few moist crumbs attached.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.