cheddar parmesan poppy seeds muffins

Another school week has passed, like a friend already said on her blog, an ordinary week. School, hubby's leaving for work in Paris, train strikes, hubby coming back earlier than planned, laundry,  groceries, working out, and baking ... I baked a banana bread earlier in the week, and cheddar + parmesan + poppyseed muffins two days ago. We had some yesterday with a frisée salad, sunflower & beetroot sprouted seeds, and cherry tomatoes. It was delicious. I thought you'd like to know the recipe, so here it is for you.

makes 16 regular muffins (not huge but not mini !)

375g (3 cups) flour
pinch of salt
2 eggs
250 ml (1 cup) milk
125 ml (1/2 cup) melted, unsalted butter
75 g  (1/2 cup) grated Cheddar cheese
75 g  (1/2 cup) grated parmesan cheese
up to 10 g baking powder
poppy seeds

Preheat your oven at 210°C (410°F).

In a large bowl, sift the flour & the baking powder. Add the pinch of salt, a good amount of poppy seeds (to your liking, really), the grated cheddar & grated parmesan cheeses. Mix in these dry ingredients.
Melt the butter. Break the two eggs in the milk, and beat them. Pour the melted butter & milk/eggs mix over the dry ingredients, and mix in a way that there must be lumps everywhere. Mixing too thoroughly would end in very chewy muffins. You want them fluff, right ?
Either use paper cases or butter your muffin pans if you don't. Fill the cases almost to the top if you want the muffins high & plumpy, or 3/4 if you prefer to have them a little flatter.
Sprinkle with more poppy seeds, and bake for 20 minutes.

Will be perfect either with a bowl of soup, or a bowl of salad of any kind !

Wishing you all a beautiful weekend !