Preheat your oven to 375°F (190°C).

In a large mixing bowl, sift together the plain flour, salt, bicarbonate of soda, and baking powder.

In a separate jug, beat the egg and mix in the melted butter and buttermilk until well combined.

Gently fold the wet mixture into the dry ingredients with a spatula, being careful not to overmix.

Fold in the chopped chives, spring onions, fresh dill, and grated cheddar cheese into your batter.

Grease your muffin tin with butter or line it with muffin liners. Distribute the batter evenly among the holes.

Bake for 17-20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool slightly in the tin before transferring them to a wire rack or serving warm.