Savoury Cheese Cupcakes

  • 200g/7oz self-raising flour
  • 150g/5oz soft blue cheese, crumbled
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • 1 tbsp sunflower seeds
  • 1 tbsp pine nuts
  • 1/2 tsp salt
  • 120ml/4fl oz semi-skimmed milk
  • 150ml/5fl oz sunflower oil
  • 1 egg
View metric measurements

Preheat the oven 180˚C/fan oven 160˚C/gas mark 4.

Place 10-12 paper cupcakes cases in a cupcake or bun tray.

In a large mixing bowl, mix the flour, blue cheese, herbs, sunflower seeds, pine nuts and salt together.

Combine the milk, sunflower oil and egg in a measuring jug. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir lightly until only just combined.

Spoon the mixture into the muffin cases, filling each one two-thirds full.

Bake the muffins for 20-25 minutes until they are firm and the tops are golden brown. Remove the muffins from the tray and place on a wire rack. Serve warm.

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