4.6 slices of Monteray Jack cheese in rough 3 centimeters squares
Steps
Preheat oven to 180C
Grease a 12 hole standard muffin tin with melted butter
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.
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.
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.
Repeat for all the muffins, then fill them with more batter and another 1/2 teaspoon of garlic butter.
Bake for 20 - 25 minutes. They should be golden on top and spring back.