Cheese and herb muffin in a mug recipe
 This super-quick muffin is cooked in the microwave – believe it when you see it! It’s a tasty savoury muffin that’s perfect for a snack, or great with soup. 100g/3½oz parmesan cheese (or vegetarian alternative), grated10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives½ tsp thyme leaves250g/9oz self-raising flour1 tsp bicarbonate of soda85ml/3fl oz sunflower oil2 free-range eggs100ml/3½fl oz semi-skimmed milk100ml/3½fl oz low-fat natural yoghurt 100g/3½oz parmesan cheese (or vegetarian alternative), grated 10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives ½ tsp thyme leaves 250g/9oz self-raising flour 1 tsp bicarbonate of soda 85ml/3fl oz sunflower oil 2 free-range eggs 100ml/3½fl oz semi-skimmed milk 100ml/3½fl oz low-fat natural yoghurt Method Wash and finely chop the herbs using a sharp knife or scissors.Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs.Measure the oil into the measuring jug.Beat the eggs separately in a bowl then add to the oil.Add the milk and yoghurt to the oil and egg mixture.Pour the wet ingredients into the dry ingredients and stir until combined.Spoon the mixture into the six mugs, filling each one a third full.Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug.Repeat with the remaining mixture to make your second batch of muffins in a mug.These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. Wash and finely chop the herbs using a sharp knife or scissors. Wash and finely chop the herbs using a sharp knife or scissors. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Measure the oil into the measuring jug. Measure the oil into the measuring jug. Beat the eggs separately in a bowl then add to the oil. Beat the eggs separately in a bowl then add to the oil. Add the milk and yoghurt to the oil and egg mixture. Add the milk and yoghurt to the oil and egg mixture. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Spoon the mixture into the six mugs, filling each one a third full. Spoon the mixture into the six mugs, filling each one a third full. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack.