Sambal Terasi, Red Leicester Cheese and Sweetcorn Muffins

5g unsalted butter

60g peeled and finely chopped onion

1/2 tsp dried mixed herbs

300g plain flour

1tbsp baking powder

1/2 tsp bicarbonate of soda

1/8 tsp salt

250ml whole milk

2 large eggs

85g unsalted butter, melted

100g Red Leicester cheese, grated

60g tinned sweetcorn

1 or 2 tsp Sambal Terasi

1. Preheat the oven to 170 C, Gas mark 3, and line the tin with muffin cases

2. Melt butter in a small frying pan over medium heat, add the onions and the mixed herbs and fry for 3-4 minutes or until soft and glossy. set aside to cool

3. Sift together the flour, baking powder, bicarbonate soda and salt, then pour the milk into a jug, break in the eggs and mix together by hand. Make a well in the centre of the dry ingredients and, using either a hand-held electric mixer or a freestanding electric mixer with the paddle attachment, start mixing on a low speed while you pour in the milk and egg mixture.

4. When all of the ingredients have come together, add the melted butter. scrape down the sides of the bowl, increase the whisk or mixer speed to medium and keep mixinguntil the batter smooth.

5. Tip in 80g of the grated cheese, along with the sweetcorn and fried onions and stir to combine. Lastly stir the Sambal Terasi into the muffin batter, mixing it in well.

6. spoon the batter into the muffin cases, filling them two-thirds full. sprinkle the remaining cheese over the tops of the muffins and bake in the oven for about 25 minutes or until golden on top and springy to the touch. Allow to cool in the tin for a few minutes before transferring to a wire rack
Move to www.bobbyananta.com