Cheddar and Sundried Tomato Breakfast Muffins - Wyke

Ingredients

• 300g self-raising flour
• 1 tsp baking powder
• 150g Wyke mature, extra mature or vintage cheddar, grated, plus extra for the top
• 100g sundried tomatoes, roughly chopped
• 2 tbsp pumpkin seeds
• 2 tbsp capers in brine, drained and roughly chopped
• 1 tsp fresh or dried thyme leaves
• 100g Greek yoghurt
• 100ml milk, plus extra if the mixture looks dry
• 3 eggs
• 75g Wyke unsalted butter, melted butter
• To finish
• 1 garlic clove, finely chopped
• 1 tsp snipped chives