These are one of my family's favourite savoury muffins. They're a real hit with our neighbours, at cake stalls or taken to the park as a picnic snack. I usually make a double batch and freeze half of them. They freeze well in an airtight container for up to a month.
250g plain flour
1/2 tsp salt
1 tbsp baking powder
1 tsp caster sugar
100g grated mature Cheddar cheese
1 large carrot, peeled and grated
1 tbsp finely chopped fresh chives
2 tsp Vegemite
60ml vegetable oil
Preheat oven to 190°C/Gas Mark 5. Put 8 paper muffin cases into a muffin tin, or line them with squares of greaseproof paper.
Sift the flour, salt and baking powder into a large mixing bowl. Gently stir in the sugar, about two-thirds of the cheese, the grated carrot and chives.
Mix the Vegemite with 2-3 tbsp milk in a large jug until well combined and then beat in the egg, remaining milk and vegetable oil. Pour the liquid mixture into the dry ingredients. Stir together until just combined. Do not beat this mixture too much - it should be quite lumpy, but there should be no traces of dry flour.
Spoon the mixture into the muffin cases. Sprinkle the remaining Cheddar cheese on the top of each muffin. Bake for 20-25 minutes until well risen and golden. You can serve the muffins warm, just cut in half and spread on a little butter and perhaps some more vegemite. They're also fab left to cool and put into lunchboxes or taken on a picinc.