Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese - Lavender and Lovage

Ingredients

• 375g self-raising flour
• salt and black pepper, to taste
• 75g butter or margarine (I used Clover Additions Immunity Support with buttermilk)
• 1 large free-range egg, beaten
• 300mls milk
• 75g grated mature Cheddar cheese
• 25g grated Parmesan cheese
• 225g roasted, cooked pumpkin (cut into small pieces, or frozen/tinned cooked pumpkin pieces)
• 50g chopped walnuts
• 2 tablespoons poppy seeds
• 1 teaspoon dried oregano
• 25g grated Cheddar cheese (for the topping)