If you’re looking for new ways to ‘super-fry’ your baby’s snacks then look no further than my Mini Piccolo Cherry Tomato & Cheese Muffins. You can also freeze these when cooked.
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Ingredients
125g self-raising flour
½ tsp baking powder
2 spring onions, finely sliced
50g Parmesan, grated (or vegetarian alternative)
2 tbs basil, chopped
12 piccolo cherry tomatoes
40ml sunflower oil
1 large egg
100ml milk
½ tsp baking powder
2 spring onions, finely sliced
50g Parmesan, grated (or vegetarian alternative)
2 tbs basil, chopped
12 piccolo cherry tomatoes
40ml sunflower oil
1 large egg
100ml milk
Method
1. Preheat the oven to 180 fan. Line a 18 hole mini muffin tin with mini cases.
2. Measure the flour, baking powder, spring onions, Parmesan & basil into a mixing bowl.
3. Slice 6 tomatoes into 3 tick slices. Chop the remaining 6 tomatoes into small pieces and add the chopped tomatoes to the bowl.
4. Mix the egg, oil and milk together in a small bowl.
5. Add the wet ingredients to the dry ingredients. Mix well then spoon into the cases.
6. Put one slice of tomato on the top of each muffin.
7. Bake for 18 minutes until well risen & lightly golden.
8. Leave to cool on a wire rack.
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