Herb'n'Cheese Muffins.--Low GI.

    These rise beautifully. Are very quick and easy to make for unexpected guests. Freeze well too.

For a complete meal serve with soup.

Makes 10.   Double the mix for big Texan muffins.

           1 cup plain flour.
           1 cup wholemeal plain flour.
           3 teaspns baking powder.
           1/4 teaspn salt.
           1 teasp grain mustard [opt]
           1 and 1/2 cups grated tasty cheese.
           1/2 cup sour cream or plain yoghurt or if you don't have either use 2 cups of cheese.
           1 cup of finely chopped fresh basil / spinach or silverbeet / red or green capsicum [ 1 cup in total ]
           2 eggs lightly beaten.
           1 and 1/4 cups of milk.

•        Sift dry ingredients into a bowl.
•        Stir in sour cream or yoghurt.
•        Add cheese and chopped greens.
•        Mix the eggs and milk in quickly with a knife until just combined.
•        Spoon into oiled muffin pans or use baking paper cases for less washing up.
•        Bake 180 deg Fan oven--12 minutes or 200 deg oven for 15 mins.
•        Press gently to test if cooked--should spring back. Don't overcook them.