150 g flour (5.3 oz.)
3 1/2 tsp baking powder
3/4 tsp salt
25 g butter (.9 oz.)
1.5 dl milk
50 g honey (1.8 oz.)
50 g chopped walnuts (1.8 oz.)
1 lemon (only the zest)
50 g grated Jarlsberg (1.8 oz.)
Preheat oven to 180 °C (350 °F).
Sift flour with baking powder and salt.
Cut in butter, until it forms coarse crumbs.
Blend egg and milk.
Add to dry mixture, stirring until just moist.
Add lemon zest, honey, walnuts and grated Jarlsberg.
Spoon batter into greased muffin tins, filling 2/3 full.
Bake for 20 minutes or until golden brown.