Cheese Muffin

Grease the cups well or brush with a little oil, as these are baked without paper liners.

Coarsely grated cheese creates small, juicy pockets of cheese in the muffin.

Briefly stir the oats so the baking powder is evenly distributed.

Use room-temperature buttermilk if possible so the batter comes together more quickly.

Don't overmix to keep the muffins light and tender.

Fill the cups to about 3/4 full so the muffins rise nicely without overflowing.

Near the end, perform a skewer test: there should only be a little moist crumb left on the skewer.

They taste especially good warm alongside a herb quark spread or a mixed salad.