Herb Muffin 1

Preheat the oven to 160 °C (fan) and lightly grease the muffin tin (or wells), as these are baked without paper liners.

Chop the chives and parsley finely and grate the Parmesan fresh.

In a bowl, mix the flour, baking powder, baking soda, salt, pepper, paprika, the herbs and Parmesan thoroughly.

In a second bowl beat the egg, sugar, oil and buttermilk briefly until frothy.

Add the flour-herb mixture to the buttermilk mixture and fold in only briefly until a batter just forms.

Fill the batter into the wells (without paper liners) and bake the muffins for 20–25 minutes, until golden.

Let the muffins rest in the tin for 5 minutes, then carefully remove them and serve best while still warm.