3 tsp of chopped fresh mixed herbs (2 cups of fresh thyme, 1 tsp of fresh chives and parsley)
salt and freshly grounded pepper to taste
2 cups of self rising flour
2 tsp of baking powder
2 tsp of caster sugar
5 ounces of Kerrygold full cream milk-mix according to pkg directions
2 large eggs
8 tbsps of Kerrygold Garlic and Herb Butter, melted for the muffin batter, reserve a little for brushing the tops of the muffins.
Preheat the oven to 350 degrees fahrenheit. Lightly smear the muffin pan with melted butter.
Peel shallots and slice any large pieces into quarters. Heat up the oil and butter in a saute pan over medium heat. Add the shallots and saute until caramelized on all sides. Sprinkle in some salt and pepper to taste and 2 teaspoons of thyme. Let this cool while preparing the batter.
Sift the flour, baking powder, salt, and sugar together in a large bowl. In another bowl, beat together the cheese, eggs, milk and melted butter. Add the liquid to the dry ingredients and mix until all the ingredients are incorporated. Scrape all the shallots and any remaining butter into the mix. Add the extra teaspoon of herbs. Fold everything together until it is blended. Spoon ino the muffin pan, filling about 3/4 of the way full.
bake for about 20 minutes.
Brush the tops with a little melted butter and continue to bake for another 5-10 minutes or until the tops are golden and firm to the touch. Serve warm!