1 1/4 cups (6 1/2 0z/200g) all- purpose flour
1 1/2 cups (2 1/2 0z/75g) whole-wheat (wholemeal) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh rosemary
1 1/2 cups finely-shredded extra-sharp cheddar cheese
2 large eggs
1 cup (8 fl oz/250ml) buttermilk
2 tablespoons honey
1/3 (3 fl 0z/80ml) olive oil or canola oil
Position a rack in the middle of the oven, and preheat oven to 400 degrees. Butter 12 standard muffin pan cups or line with paper liners.
In a bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, salt chives, rosemary, and 1 1/4 cups (5 oz/155g) of the cheese.
In a bowl whisk the eggs until blended, then stir in the buttermilk, honey and oil. Pour over the dry ingredients and stir with a rubber spatula just until moistened.
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining 1/4 cup cheese evenly over the tops. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. Serve Warm. Store in a airtight container at room temperature for up to 2 days.