• Preheat the oven to 180°C.
• In a mixing bowl, combine the flour, baking powder, Hinds Mixed Herbs, cheddar cheese and grated baby marrow. In another bowl, combine the milk and eggs. Using a wooden spoon, add the dry ingredients to the milk and egg mixture.
• Using two tablespoons, evenly divide the mixture into the muffin cups. Add a pinch of Hinds Cayenne Pepper on top of each muffin and bake for 25 minutes until the muffins are cooked. To check, insert a butter knife into a muffin, if the blade comes out clean, the bread is cooked. If there is dough stuck to the butter knife, cook the muffins for a little longer.
• Serve with butter or margarine.

Chef's Tip

• You can use sweetcorn, chopped peppers, onions or chopped and fried morogo instead of baby marrow in these savoury muffins.