These jalapeño and extra-mature Cheddar muffins are made for mornings when breakfast needs to travel. They are just as useful tucked into a packed lunch or served warm for brunch, and the sharp cheese and chilli make them far more exciting than an ordinary sandwich.

This is my modern recreation of a Foodwizardry favourite I first made years ago. Self-raising flour gives the muffins their lift, while the cheese provides richness and helps them release beautifully from silicone moulds without any extra oil. Serve them with a cool mint yoghurt dip and adapt the filling with spinach, herbs or whatever needs using from the cupboard or fridge.

Method

1. Prepare the oven and moulds. Heat the oven to 190°C, 170°C fan or gas mark 5. Place 10–12 silicone muffin moulds on a sturdy baking tray. They do not need greasing. If using a metal tin, line it with paper cases or grease it very lightly.
2. Mix the dry ingredients. Put the self-raising flour into a large bowl. Add most of the grated Cheddar, reserving a small handful for the tops, then stir through the jalapeños and a generous grinding of black pepper. Add the prepared spinach now, if using, separating it with your fingers so it is evenly distributed.
3. Add the wet ingredients. Beat the eggs and milk together in a jug. Pour into the flour mixture and fold gently until no pockets of dry flour remain. Do not beat the mixture or the muffins may become heavy.
4. Fill the moulds. Divide the mixture between the cases, filling each about three-quarters full. Scatter over the reserved Cheddar and add an extra jalapeño slice to each one if you want a little more heat.
5. Bake. Bake for 18–22 minutes, until risen, golden and set through the centre. Leave them in the moulds for 5 minutes, then lift them out and cool on a wire rack.
6. Make the dip. Stir together the yoghurt, mint and lemon juice. Season with black pepper and chill until needed. Serve the muffins warm or at room temperature with the cool dip alongside.

Make them your own

The Cheddar and jalapeño combination is the starting point rather than a rule. Try finely sliced spring onion, sweetcorn, roasted peppers, chopped herbs or small amounts of cooked leftover vegetables. Keep additions fairly dry and use no more than about 150g in total so the batter can still rise properly.

Storing and packing

Cool the muffins completely before packing them. Keep refrigerated in a covered container for up to 3 days, or freeze individually for up to 2 months. Defrost overnight in the fridge and eat at room temperature, or warm gently in the oven. If taking the muffins or yoghurt dip for lunch, keep them chilled until ready to eat.

Allergy note: The main muffins contain wheat, eggs and milk. The dip contains milk. The flour-free alternative contains eggs, milk and pork; check bacon labels if avoiding gluten.