2½ cups self-raising flour
1 tsp salt
1¼ cups milk
90g butter, melted
½ cup grated tasty cheese
1 tsp fresh thyme leaves
Preheat the oven to 180°C. Grease or line 12 medium size muffin tins.
Sift self-raising flour and salt into a large mixing bowl.
In a separate bowl, whisk together milk, egg and melted butter.
Pour the milk mixture into dry ingredients, stir to combine. Gently fold through the tasty cheese, thyme leaves.
Spoon the mixture into the muffin tins, ¾ full. Top each muffin with a teaspoon of Beerenberg Pink Onion and Peppercorn Relish.
Bake for 20 minutes, remove from oven and turn onto a cooling rack.
Serve warm with sour cream and extra Beerenberg Pink Onion and Peppercorn Relish.