Ingredients

• 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

Directions

• 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.