Rye, cheese and chive muffins

Preheat the oven to 200 degrees. Line a muffin tray with paper cases.

Sift the flours, baking powder and salt together in a large mixing bowl. Stir through the cheese.

Whisk the egg, milk and oil together in a jug.

Pour the wet ingredients into the dry and add the chives. Mix until just combined.

Divide the batter between the 12 cases.

Bake for 20-25 minutes until the muffin is lightly golden and springs back when pressed.

Leave to cool on a rack before storing in an airtight container. These also freeze well and will defrost on the way to school or work.