Melt butter with garlic, brush 11 holes generously (reserve bit for tops). Whisk Dry and Wet ingredients in separate bowls. Pour Dry into Wet, mix just 8 times. Add cheese, mix as little as you can. Fill 11 holes of muffin tin. Bake 25 minutes at 180°C/350°F (160°C fan), brush tops with remaining butter.

Preheat oven to 180°C/350°F (160°C fan-forced)

Garlic butter - Place butter and garlic in a microwave proof bowl and melt in 2 x 30 second bursts. Mix.

Grease muffin tin - Brush a 11 holes of a standard muffin tin generously with the butter, being sure to slather with some garlic. Use most - just reserve a bit for brushing the tops later)

Make batter - Whisk Dry ingredients in a bowl. Whisk Wet ingredients in a separate bowl. Pour Wet into the Dry ingredients bowl. Mix 8 times - some flour will remain not mixed in, that's ok.

Add cheese, then mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs). The batter can be lumpy, that's fine.

Fill muffin tin - Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.

Bake for 25 - 27 minutes or until the muffins are domed, golden and crusty. A toothpick inserted should come out clean.

Butter brush and cool - Brush remaining butter on the surface (re-melt again if needed). Let muffins cool in the pan for 5 minutes then remove onto cooling rack. Cool for at least 5 minutes before getting stuck into them!