Heat oven to 200C/180C fan/gas 6
and oil a 12-hole muffin tin. Whisk the
oil, egg and buttermilk. In a mixing bowl,
mix the flour, 1 tsp salt and mustard
powder, then stir in the cheddar, spring
onions, chives and half the Parmesan.
Use a large spoon to gently fold the wet
ingredients into the dry – don’t overmix,
just lightly combine. With the final few
folds, mix in the soft cheese cubes.
Spoon the mixture between the holes
in the tin (they will be quite full), scatter
with the remaining Parmesan and
bake for 25 mins.