Dorset Blue Vinny & Salami Savoury Muffins

Makes 12-15 muffins, approx.

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Ingredients:

• 150g Self-Raising Flour

• 50g-80g of Dorset Blue Vinny (depending how cheesy you are)

• 1tsp English Mustard

• 1 Large Egg

• 130ml Milk

• 60g (approx.) chunk of The Real Cure's Dorset Blue Vinny & Fig Salami

• Black Pepper

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1. Pre-heat the oven to 180C (160C fan). Line your cupcake tray with 12-15 mini muffin cases.

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2. Put your flour and a bit of pepper (no salt as the cheese and salami are salty enough) in a bowl, crumble in your Dorset Blue Vinny and add your diced salami, give it a good mix.

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3. In a separate jug, mix together your milk, mustard and eggs.

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4. Add the wet mix to the dry ingredients and mix until just combined- try not to overmix otherwise the muffins will be tough.

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5. Divide the mixture amongst the mini muffin cases and then sprinkle the remaining cheese on top.

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6. Bake on the middle shelf in the oven for approximately 12 minutes or until the muffins are just turning golden brown and are spongy to touch.

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Either eat them warm or allow to cool to room temperature. Perfect as canapes or great as a cheesy snack at lunchtime.