Cheese and Herb Cake

Ingredients

Dry Ingredients:

Flour 230 g

Cheddar Cheese 180 g

Green Onions 50 g

Herbs 50 g

Baking Powder 1 tbsp

Basil 1 tsp

Salt 1 pinch

Ground Black Pepper 1 pinch

Liquid Ingredients:

Milk 80 ml

Vegetable Oil 80 ml

Eggs 4 pcs

Dijon Mustard 1 tsp

Optional:

Walnuts 30 g

Grate the cheese. Set aside some cheese for sprinkling later. Finely chop the herbs. Mix the dry ingredients in one bowl.

In a second bowl, mix the wet ingredients.

 

Now quickly mix the dry and wet ingredients until combined. Don't overmix, as this will prevent any bubbles from the baking powder reaction from forming.



Pour the batter into a muffin tin. To ensure easy removal, line the tin with parchment paper or simply grease it with vegetable oil.



Bake in a preheated oven at 180°C (350°F) for 30 minutes. Sprinkle the muffins with nuts and the reserved cheese and bake for another 30 minutes. Check the cake for doneness with a dry wooden skewer. It should still come out clean when removed from the batter.



Enjoy!