Chilli Cheese Mini Muffins

By popular request here is Alison Holst's famous chilli and cheese mini muffin recipe. This is taken from her book "20 Minute Finger Foods & Starters".

2 cups (200g) grated tasty cheese
1 1/2 cups of self raising flour
1 teaspoon of garlic salt
2 tablespoons of Thai sweet chilli sauce (I use 3 tablespoons of chilli sauce and a pinch or two of paprika for a little extra kick)
1 cup of milk
1 large egg

Preheat the oven to 210C. Put the grated cheese, flour and garlic salt into a large bowl and toss gently with your fingers to combine.
In a smaller bowl beat the chilli sauce, milk and egg together until thoroughly combined. Pour the liquids into the dry ingredients and fold together, mixing no more than necessary to just wet the dry ingredients.
Brush 24 mini muffin pans with melted butter and then using two teaspoons fill the muffin pans. Place in the middle of the oven and bake for about 12-14 minutes until the muffins are golden brown and spring back when pressed.
Leave the muffins to stand for 5 minutes before removing to a cooling rack.