Recipe: Gorgeous Tiny Cheese Muffins
Description: My friend C alerted me to this recipe for cheese muffins from a wonderful New Zealand book of traditional home baking compiled from old community cookbooks by Alexa Johnston, called  Ladies, A Plate. I found great pleasure in reading the stories that hark back to “a gentler time” which are attached to many of the receipts. C sometimes makes these for her packed lunches and once I had a taste, I was smitten! I make these quite often as they come together very quickly. These are best, greedily devoured, warm of course but are delicious cold. They freeze well and are ideal to pop into a lunchbox where they will have thawed out by the time you are ready to eat. Lovely with soup or as a rustic nibble with drinks!
Ingredients: [{"text": "180g flour (AP)"}, {"text": "3.5 teaspoons baking powder"}, {"text": "1/2 teaspoon cayenne or chilli powder"}, {"text": "1/2 teaspoon bouillon power or salt"}, {"text": "80g strong cheddar, coarsely grated"}, {"text": "2 tablespoons chopped parsley"}, {"text": "190 milliliters milk"}, {"text": "1 large egg"}, {"text": "3 tablespoons parmesan cheese, coarsely grated to get nice long strands of cheese rather than the powdery output which is the norm"}]
Instructions: None
