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Cheese & Cherry Tomato Muffins

Name: Cheese & Cherry Tomato Muffins
Prep time: 20 min
Cook time: 25 min
Cuisine: British
Ingredients: 225g self-raising flour 1 tbsp chives, snipped 5 spring onions 70g mature Cheddar cheese, grated 20g Parmesan cheese, grated 30g feta cheese, crumbled 10 cherry tomatoes 1 large egg 200ml buttermilk 75ml sunflower oil

Shake up your food routine with these savoury Cheese & Cherry Tomato Muffins. They’re great for baby-led weaning, lunchboxes, picnics and after school snacks.

For more sweet & savoury muffin recipe ideas, click here!

Nut-free

Vegetarian

: Prep Time: 20 minutes
: Cook Time: 25 minutes
: Makes: 12
: Great for: Baby Recipes , 9-12 Months , 12-18 Months , 18 Months-2 Years , Kids 2-4 Years
: Suitable for Freezing

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Ingredients

225g self-raising flour
1 tbsp chives, snipped
5 spring onions
70g mature Cheddar cheese, grated
20g Parmesan cheese, grated
30g feta cheese, crumbled
10 cherry tomatoes
1 large egg
200ml buttermilk
75ml sunflower oil

Method

Preheat the oven to 180C /350 F / Gas Mark 4. Measure the flour, chives, spring onion and cheeses into a bowl. Season with a little pepper.
Mix the egg, buttermilk and oil together in a jug.
Add the wet ingredients to the dry ingredients and gently mix.
Line a 12-hole muffin tin with paper cases and spoon in the mixture to each. Top with the chopped tomatoes.
Bake for 25 minutes until lightly golden.
Cool on a wire rack.