500 g Golden Cloud Savoury Muffin Mix
100 ml (40 g) grated mature Cheddar cheese
100 ml (50 g) grated Mozzarella cheese
100 ml (40 g) grated Emmentaler cheese/
50 ml garlic chives, roughly chopped
60 ml sundried tomatoes in olive oil vinaigrette,drained and roughly chopped
12 Calamata pitted olives
80 ml melted butter
70 ml sunflower oil
320 ml milk (ek gebruik sommer karringmelk)
2 eggs

Preheat oven to 180 °C.
Mix the cheeses, garlic chives, sun-dried tomato and half the olives into the dry Golden Cloud Savoury Muffin Mix.
Beat the butter, oil, milk and eggs together and mix into the dry ingredients according to instructions on Golden Cloud pack.
Transfer batter to a greased 22 cm loaf tin.
Lightly press the remaining olives into the top of the loaf and bake for 30 minutes.
Reduce oven heat to 160 °C, cover top with foil and bake for another 20 – 25 minutes or until a skewer comes out clean when inserted.
Allow to cool slightly before turning out onto a wire rack.
Resep geplaas deur Tinkie Nel Nortmann