This mix will make 12 muffins, or six bounteous buxom beauties like these.
Butter and flour your muffin tins.
4 cups flour
8 Tbspns flat baking powder
1 teaspoon mustard powder
A good pinch of flavoured or Maldon sea salt and some fresh black pepper.
Add 100g butter and blend with your fingertips until crumbly.
Mix 1 ½ cups of grated cheddar and a small handful of chopped fresh herbs such as chives, basil or lemon thyme) into 2 ½ cups of milk, and add this to the dry ingredients.
You should have a fairly stiff mix, but make sure there are no dry pockets.
Mound into your prepared tins and then using a spoon or your finger, make a hollow deep into the centre of the muffin.
Spoon in a dollop of basil pesto and top with a halved cherry or mini plum tomato.
Sprinkle with salt and pepper and bake at 200*C for 20-25 minutes.
The muffins should be beautifully browned and a skewer should come out clean.
Serve warm or cold with ripe brie, and prosciutto, drizzled with balsamic dressing, or eat with brie and avo , and have the prosciutto with fresh ripe figs.