INGREDIENTS:

· 2 cups self-raising flour
· 1 tsp baking powder
· ½ tsp salt
· 1 cup grated cheddar cheese
· 2 Tbls chopped fresh coriander leaves or parsley
· 2 chillies, finely chopped or ½ tsp ready prepared crushed chillies
· 125g Lancewood Creamed Cottage Cheese, at room temperature
· 1 egg
· ¾ cup milk

METHOD:

Pre-heat oven to 200 C.
Brush a muffin tin with melted butter. Sift flour, baking powder and salt into a bowl. Add cheese and stir to combine. Beat Creamed Cottage Cheese and egg in a separate bowl until creamy. Add milk, herbs and chilli and stir well. Stir milk mixture into flour mixture all at once; stir until just combined - do not over-mix, batter should be quite lumpy. Spoon batter into prepared tin and bake for 20 minutes or until golden. Serve as is with butter or as an accompaniment to soups and stews.

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