Chips & Gouda Muffin

Preheat the oven to 160 °C fan and line a muffin tin with paper cases.

Coarsely grate the Gouda and roughly crumble the chips.

Mix flour, baking powder, bicarbonate of soda, salt, pepper and paprika in a large bowl.

Add the grated Gouda and the crumbled chips to the dry ingredients and stir in briefly.

In a second bowl, beat the egg, oil and natural yogurt until frothy and fold in the flour mixture only briefly.

Fill the batter into the cases, sprinkle with a little cheese if desired and bake for 20–25 minutes.

Let the muffins rest for 5 minutes, remove them from the cases and serve while still warm.