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