100gmature cheddar cheese - grated(reserve 20g for the top)
1large flavoursome apple or two smaller ones - cored and grated
4tbsprapeseed or sunflower oil
200mlkefir or sour milk
Pre-heat your oven to 180℃ (350℉, Gas 4).
Place all the dry ingredients into a large bowl and give them a quick whisk. This will make sure everything is evenly mixed and there are no lumps. Alternatively sieve the dry ingredients into the bowl.
Stir in the grated cheese and apple.
Make a well in the centre and add the wet ingredients, ie the eggs, mustard, oil and kefir or sour milk.
Stir with a knife or fork from the inside out until everything is just combined. Try not to over mix.
Divide the mixture between 12 greased or lined muffin cases. Top with the reserved grated cheese.
Bake on the middle shelf of the oven for about 25 minutes or until the muffins are well risen and golden on top.
Allow to cool for a few minutes, then turn out onto a wire rack to cool completely. Alternatively devour whilst still warm.
If you don't have any natural sour milk, you can easily make some. Just add a tsp of lemon juice to 200ml milk. Stir and leave for five minutes to thicken.You can use either ready made mustard or powdered. If you use the ready made, add it along with the eggs. If you use powdered, whisk it with the other dry ingredients.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.