Serves 6

Ingredients:

• 1¼ cups (160 g) plain flour (or self-raising — omit baking powder if using)
• 1½ tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp paprika (optional, for color)
• 2 large eggs
• ¾ cup (180 ml) semi-skimmed milk
• 2 tbsp light butter spread or olive oil-based spread
• ½ cup (120 g) light sour cream or Greek yogurt (0–2% fat)
• ¾ cup (90 g) reduced-fat grated cheddar (or ½ cup light mozzarella)
• ¾ cup (40 g) crushed Wotsits or any brand of cheese puffs
• ¼ cup (15 g) crushed Mini Cheddars (Light) (about 6–8 biscuits) or any brand of cheese biscuits
• Optional: 1 tbsp chopped chives, pinch of garlic powder or mustard powder for extra flavor

Optional Topping:

• 1 tbsp crushed Wotsits (cheese puffs)
• 1 tbsp crushed Mini Cheddars (cheese biscuits)
• Light spray of olive oil or butter mist (no melted butter needed)

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Instructions:

1. Preheat oven:
   • 180°C fan (200°C conventional / 400°F).
   • Lightly grease or line a 20×20 cm dish or 6-cup muffin tin.
2. Dry mix:
   • In a large bowl, whisk together flour, baking powder, salt, pepper, and paprika.
3. Wet mix:
   • In another bowl, whisk eggs, milk, light butter, and light sour cream (or yogurt) until smooth.
4. Combine:
   • Pour wet into dry; gently fold until just mixed — don’t overwork it.
5. Add cheese & snacks:
   • Fold in reduced-fat cheese, crushed Wotsits, and crushed Mini Cheddars.
6. Fill & top:
   • Spoon into dish or muffin tin, sprinkle with topping, and lightly mist with oil.
7. Bake:
   • 20–22 minutes until golden and puffed.
   • A skewer should come out clean and the top lightly crisp.
8. Cool & serve:
   • Cool 10 minutes before serving or storing.