• 250 grams plain flour
  • 11/2 teaspoon baking powder
  • 1/2 teaspoon bi-carb soda
  • 1/2 teaspoon salt
  • 1 egg, lightly whisked
  • 220 milliliters whole milk
  • 3 tablespoons sour cream
  • 60 milliliters vegetable oil
  • 1-2 tablespoons finely chopped fresh parsley
  • 4 garlic cloves, crushed
  • 200 grams grated cheddar
  • 90 grams salted butter + extra for greasing
  • 4.6 slices of Monteray Jack cheese in rough 3 centimeters squares


  1. Preheat oven to 180C
  2. Grease a 12 hole standard muffin tin with melted butter
  3. Place butter and half the garlic in a pan and melt on a gentle heat. Once off the heat, stir in the parsley and keep warm.
  4. Sift together the plain flour, bicarb soda, baking powder and salt, then add the oil, milk, egg and sour cream. Gently mix before mixing in the grated cheddar.
  5. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter.
  6. Repeat for all the muffins, then fill them with more batter and another 1/2 teaspoon of garlic butter.
  7. Bake for 20 - 25 minutes. They should be golden on top and spring back.