Wicked Cheese and Chilli Muffins

These only have a small amount of Total Sweet in them, but the added sweetness helps bring together the awesome flavours in these fiery muffins.

You will need:

• A greased 12-cup muffin tin and
• 12 muffin-size paper cake cases

• 110g butter, softened
• 10g Total Sweet Xylitol
• 225g plain flour
• ½ tsp chilli powder
• 2 tsp cream of tartar
• 1 tsp bicarbonate of soda
• A good pinch of mustard powder, Around ½ tsp
• A small pinch of salt
• 2 free-range eggs
• 4 tbsp milk
• 75g well-flavoured mature Cheddar cheese

Method:

1. Preheat the oven to 160°C (fan oven) or equivalent
2. Whizz the butter and Total Sweet together in a food processor.
3. Add the raising agents, chilli powder, mustard powder and salt to the weighed flour. Carefully sieve in half of this and then add the eggs.
4. Sieve the rest of the flour, mustard and raising agents over the top and whizz briefly.
5. Add the milk and whizz again.
6. Add the cheese. Whizz until combined: the mixture will remain fairly stiff.
7. Spoon into the prepared tin, dividing the mixture as equally as possible.
8. Bake for about 15 minutes, or until the buns are springy to the touch and a skewer inserted comes out clean.
9. Leave in the tin for a few minutes, as they are very fragile at this stage, and then ease them out gently with a small palette knife.
10. Cool on a wire rack. Cover with a clean tea towel to keep them moist and prevent them drying out as they cool.