14 December 2012,02:39 by
Sruthilaya Subiksha.D

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Makes :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Grate half of the Parmesan finely. Set aside. Coarsely grate the remainder.
  • Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly grease a non-stick muffin tray or line with paper cases.
  • Sift together the dry ingredients. Whisk the oil, egg, buttermilk and milk together in a large mixing bowl.
  • Stir the dry ingredients quickly into the whisked mixture, make sure to blend smoothly.
  • Stir in the coarsely grated Parmesan and the garlic. Spoon the batter into the prepared tray or cases almost to the top.
  • Transfer to the oven and bake for about 15 minutes. Remove the tray from the oven and quickly sprinkle with the reserved lightly grated Parmesan.
  • Return to the oven for a further 10 - 12 minutes or until the Parmesan has melted and the muffins are well risen and springy to the touch.
  • Test one by inserting a cocktail stick into the centre to check it comes out clean.
  • Remove the muffins from the oven and allow to cool in the tray for about 5 minutes, then transfer to a wire rack.


  • 220 ml buttermilk
  • 280 grams plain flour
  • 2 teaspoon baking powder
  • 150 grams Parmesan
  • 150 ml Cooking oil
  • 1 small egg
  • 150 ml semi-skimmed milk
  • A pinch of salt
  • 1 garlic clove, finely chopped

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