• Preheat oven to 190°c. Butter and flour a muffin tray. Invert and tap out the excess. Keep aside.
• In a large bowl, combine all purpose flour, baking powder, salt, garlic powder, black pepper, sugar, oregano, red chili flakes.
• In this dry ingredients mixture, mix in shredded cheddar and finely chopped green chilies.
• In another bowl, combine egg, yogurt, milk, and egg. Whisk well.
• Add the wet ingredients to the dry ingredients, and mix using a rubber spatula just until the dry ingredients are wet and there are still some lumps.You should NOT mix this batter until smooth; that will give you tough muffins and nobody likes that. Your batter will be thick, that is okay.
• Using a tablespoon, divide the batter evenly between 6 muffin slots in the muffin tray. Lastly, top them with shredded cheddar cheese and pinch of paprika.
• Bake in the oven for 25-30 minutes. You may use the broiler in the last 5 minutes to get extra browning on the tops, if desired. (This toasts the shredded cheddar on the tops of the muffins which gives the most amazing flavor.)
• Remove the muffins from the oven and give it a minute. Then, using a butter knife, go around the edges to make sure the muffins are not stuck to the sides. Take them out and INDULGEEEE!

LEFTOVERS

• These cheese muffins are best the same day they are made. You may store the leftovers in an airtight box and consume within 2 days.
• Freezing: You may freeze these by wrapping individual muffins in plastic wrap, and storing in an airtight container, in the freezer, for up to two months. When you’d like to serve them, just reheat in the microwave till they’re warm.