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?
Preparation time: 15 minutes
Cooking time: 25 minutes
150g plain flour
150g wholemeal flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
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
Melina - Assistant Editor
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