2oz (55g) butter
7oz (200g) plain flour
2tsp baking powder
1/4 tsp salt
1 tsp paprika
4floz (125ml) milk
1tsp thyme (optional)
2 oz (55g) mature Cheddar cheese, cut into 1cm cubes
Preheat the oven the oven to 375oF/190oC/Gas 5. Grease Muffin tins or position paper cases.
Melt the butter and set aside
In a mixing bowl sift together the flour, baking powder, sugar, salt, and paprika
In another bowl combine the eggs, milk, melted butter and thyme. Whisk to blend.
Add the milk muxture to the dry ingredients and stir just until moistened; do not mix smooth.
Place a heaped spoonful of batter into the prepared cups. Drop a fewpieces of cheese over each (see diagram above), then top with another spoonful of batter. For even baking, half-fill any empty muffin cups with water.
Bake until puffed and golden (about 25mins). Let stand for 5 mins before unmoulding on to a rack. Serve warm or at room temperature