I then baked them for about 20 minutes until they had risen up and were golden on top. I couldn't wait for them to cool down because they smelt so good so I split one in half quickly took a photo and then gobbled it up! I put the rest of them in the freezer once cold as the recipe said they would freeze well and they did.
The recipe also recommended serving these with bacon or smoked salmon as a brunch treat but I think they would be a bit too salty for that. There was half a teaspoon of salt in the recipe and along with the cheese that did make them almost a little too salty for my liking. I'll make them again but maybe with only a quarter teaspoon of salt next time.
As I used lots of fresh seasonal parsley I've entered these muffins into Herbs On Saturday run by Karen from Lavender & Lovage and also into Ren's Simple and In Season this month hosted by Laura from How To Cook Good Food.