150g Wyke mature, extra mature or vintage cheddar, grated, plus extra for the top
100g sundried tomatoes, roughly chopped
2 tbsp pumpkin seeds
2 tbsp capers in brine, drained and roughly chopped
1 tsp fresh or dried thyme leaves
100g Greek yoghurt
100ml milk, plus extra if the mixture looks dry
3 eggs
75g Wyke unsalted butter, melted butter
To finish
1 garlic clove, finely chopped
1 tsp snipped chives
Method:
Preheat the oven to 180C and line a muffin tin with muffin cases, or butter the cavities generously.
Sift the flour and baking powder into a large mixing bowl. Stir through the cheddar, sundried tomatoes, seeds, capers and thyme leaves. In a separate bowl, stir together the Greek yoghurt, milk, eggs and ½ the melted butter. Make a well in the centre of the dry ingredients and pour in the dairy mixture. Fold together with a spatula until no dry patches are visible, then divide equally between the lined or greased holes in the muffin tin. Grate over a little extra cheddar on top of each muffin case,
Bake for 25 minutes until puffed up and golden.
Meanwhile, stir the remaining melted butter together with the garlic and chives. As soon as the muffins come out of the oven, brush them all over with the butter.
Allow to cool completely then store in an airtight container for a savoury on-the-go snack, or breakfast.
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