10 min cooking time

30 min preparation time

Serves 4


250 ml (150 g) wholewheat flour
250 ml (140 g) cake flour
15 ml baking powder
2 ml salt
1 ml cayenne pepper
2 ml freshly ground black pepper

15 ml dried mixed herbs or 20 ml fresh mixed herbs, chopped
45 ml chopped onion
250 ml (100 g) Clover Cheddar, grated
2 eggs
125 ml Clover 2% Low Fat Fresh Milk
125 ml sunflower oil



To serve

  1. Clover Farmstyle Butter – Salted
  2. Preheat oven to 200°C.
  3. Sift all the dry ingredients except the herbs together. Add wheat left in sieve to mixture.
  4. Add the herbs, onion and cheese.
  5. Beat the eggs, milk and oil and gradually add to the dry ingredients until fl our is moist. Do not overmix. Batter must still be lumpy.
  6. Spoon batter into a greased muffin pan and bake for 20 – 25 minutes.
  7. Serve warm with butter. (Makes 8-10 muffins, depending on si\e)


  1. Spoon a little batter into each hole of muffin pan.
  2. Place a medium-sized Rosa tomato on top of batter and spoon remaining batter on top.
  3. Bake according to instructions.
  4. Replace the onion with fried bacon pieces for a bacon and cheese variation.
  5. Replace herbs with 20 ml freshly chopped chives.
  6. Add 70 ml powdered biltong for a biltong and cheese variation.