Preheat the oven to 200°C/400°F. Butter the muffin pan cups or place a paper-cup in the pan cups.

Mix together the flours, baking powder, soda, salt, green chilies and 1-cup cheese together and set aside.

In a large mixing bowl, whisk together the eggs, curd, water, honey and oil until uniformly blended. Add the flour mixture and stir until the ingredients are just combined.

Fill the muffin cups three-fourth full and sprinkle the remaining cheese on top of the muffins. Bake the muffins until a toothpick inserted comes out clean, about 17-20 minutes. Let the muffins cool in the pan placed over a wire rack, for 2 minutes then turn out the muffins onto the wire rack.

Serve warm or store in an airtight container at room temperature for up to 4 days.