Savoury Cheese & Herb Muffins

Ingredients makes 5
130g plain flour
11/2 teaspoon baking powder
pinch of salt
1 table spoon of caster sugar
60g strong cheddar
1 medium Egg
45g Melted Butter
120ml whole Milk
Herbs: 1 tablespoon of fresh basil or chives, or 1/2 tsp dried herbs.
Topping - grated cheese, sesame seeds

Method
1. Preheat oven 180oC/375oF/gas 4-5 Line a muffin tray with paper muffin cases.
2. Set a large sieve over a mixing bowl. Sift flour, baking powder,  then add salt and sugar.
3. Carefully grate cheese (reserve some for the topping) put remainder in with dry ingredients then stir well.
4. In a separate small bowl beat the egg, add the milk, melt the butter and add this to the egg & milk, then add the chopped herbs either fresh or dried.
5. Mix the wet ingredients into the dry ingredients. Stir until just combined. Batter will be lumpy but with no dry flour visable. Do not overstir!
6. Spoon into prepared cases, sprinkle tops with extra cheese or sesame seeds.
7. Bake in a pre-heated oven for approx 20 minutes or until golden brown, and tops of the muffins spring back when pressed gently.
8. Cool on a wire rack, Eat warm or at room temperature.
Good to have in your lunch box.