Cheese & Cherry Tomato Muffins
Shake up your food routine with these savoury muffins, perfect for breakfast, lunch or dinner.
Nut-free
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Ingredients
225 g self-raising flour
1 tbsp chives, snipped
5 spring onions
70 g mature Cheddar cheese
20 g parmesan, grated
30 g feta cheese, crumbled
10 cherry tomatoes
1 large egg
200 ml buttermilk
75 ml sunflower oil
1 tbsp chives, snipped
5 spring onions
70 g mature Cheddar cheese
20 g parmesan, grated
30 g feta cheese, crumbled
10 cherry tomatoes
1 large egg
200 ml buttermilk
75 ml sunflower oil
Method
- Preheat the oven to 180 C /350 F. measure the flour, chives, spring onion and cheeses into a bowl. Season with pepper.
- Mix the egg, buttermilk and oil together in a jug.
- Add the rest of the ingredients to the dry ingredients and gently mix.
- Spoon into 12 paper cupcake cases in a bun tin.
- Top with the chopped tomatoes
- Bake for 25 minutes until lightly golden.
- Cool on a wire rack.
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