Tomato and Cheese Muffins

These muffins only take 15 mins to prep and under half an hour to bake. Why not make them for a mid-morning snack, or on the go lunch?

Makes: 12

Preparation time: 15 minutes

Cooking time: 25 minutes

You’ll need

150g plain flour

150g wholemeal flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

250ml milk

60g plain yogurt

60ml vegetable oil

1 clove garlic, crushed

100g cherry tomatoes, quartered

75g Feta, crumbled

200g cheddar, grated

A handful of olives, destoned and halved

Half a bunch of spring onions, chopped

2 tbsp mixed seeds

You’ll also need a 12 told muffin tin, greased.  Or silicone muffin moulds.

What to do

Preheat oven to 180⁰c

Whisk together the flours, baking powder, baking soda and salt in a large bowl.

Whisk together the egg, milk, yoghurt, oil and garlic in a jug or small bowl.

Pour the wet ingredients into the dry ingredients and stir gently.

Add the tomatoes, cheeses, olives and spring onions and stir again, gently, until just mixed.

Spoon the mixture into the muffin tin.  Top each muffin with a sprinkle of mixed seeds.

Bake for 25 minutes or until golden and slightly coming away from the sides of the tin or muffin mould.

Allow to cool a little and then carefully remove the muffins and either serve immediately or allow to cool on a wire rack.

The muffins freeze beautifully and are perfect for popping in lunchboxes.

Recipe courtesy of The Tomato Stall

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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12th May 2021
Thanks for voting!
I must try these muffins!!

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