Herbed mini muffins

These are very special little green-flecked muffins disappear fast at any time of the day. For a special treat or to serve with drinks, split warm herbed muffins, spread them with a little horseradish cream cheese spread. And add a folded slice of smoked salmon

1 cup flour

2 tsp baking powder

1 cup grated tasty cheese

½ cup chopped parsley

1 tbsp chopped fresh herbs

1 spring onion, chopped

½ tsp salt

1 tsp sugar

1/8 tsp cayenne pepper

1 egg

½ cup + 2 tbsp milk

Measure together into a large bowl the first 9 ingredients. Use whatever fresh herbs you like best or whichever will go well with fillings or toppings. (Use dill for salmon, basil for smoked meat). Toss well to mix.

In another bowl, beat the egg and milk together with fork or whisk. Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen flour etc. spoon mixture into 18-24 mini-muffin tins which have been evenly coated with non-stick spray. Bake at 200°C for 10-12 minutes until the centre spring back when pressed.