Ingredients:
50 g hazelnuts
175 g self-raising flour
1 tsp baking powder
half a 250 g pack of Camembert
3 tbsp fresh chopped chives
50 g melted butter
2 tsp wholegrain mustard
1 medium beaten egg
100 ml semi-skimmed milk
seasoning
175 g self-raising flour
1 tsp baking powder
half a 250 g pack of Camembert
3 tbsp fresh chopped chives
50 g melted butter
2 tsp wholegrain mustard
1 medium beaten egg
100 ml semi-skimmed milk
seasoning
Directions:
Grill then chop hazelnuts and set aside. Mix self-raising flour with baking powder, Camembert, finely diced and fresh chopped chives. Fork melted butter, wholegrain mustard, egg, semi-skimmed milk and seasoning together, then stir into flour mixture and mix together briefly. Spoon into a 12-section muffin tray lined with paper cases and cook at 220 C/425 F for 12-15 minutes until well risen and golden, and tops have cracked. Serve warm.
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