New Zealand Savory Muffins

1. Preheat the ovento 375 degrees
2. Grease muffin tins well.
3. In a large bowl, combine the flour, baking powder, salt, and a few good grinds of black pepper, stir to combine
4. Add the cheddar, bacon, and caramelized onion - toss to coat so everything is evenly distributed
5. In a separate bowl, whisk together the milk, egg, sweet potato, mustard, and melted butter
6. Add the wet ingredients to the dry and stir just until combined - do not over mix
7. Fold in the blue cheese, keeping some pieces a little larger so you get pockets of it in the finished muffins*
8. Divide the batter evenly into the muffin tin and sprinkle lightly with flaky salt if using
9. Bake 20 to 30 minutes, depending on size, until golden on top and set in the center
10. Let cool 5 to 10 minutes, then remove from the pan
11. They’re best warm when the cheese is still doing its thing

*The other option is to skip this step, move on to filling the muffin tin, then stuff a chunk of blue cheese into the middle of each, being sure to cover up the cheese with some of the batter before baking