Name: Cheese and tomato muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Basic cheese and tomato muffins; 2 cup self-raising flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup grated tasty cheese; 2 eggs, at room temperature; 3/4 cup milk; 125 gram butter, melted; 6 cherry tomatoes, halve

Ingredients

Basic cheese and tomato muffins

2 cup self-raising flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup grated tasty cheese

2 eggs, at room temperature

3/4 cup milk

125 gram butter, melted

6 cherry tomatoes, halve

Method

Basic cheese and tomato muffins

1.Preheat oven to 200°C/180°C fan-forced. Grease a 12-hole (1/3 cup) muffin tray. Sift flour, baking powder and salt into a large bowl. Add cheese. Make a well in the centre of mixture.

2.Whisk eggs, milk and butter in a medium jug; pour into flour mixture. Using a large spoon, fold together until just combined.

3.Spoon mixture into prepared holes. Top each with a cherry tomato, cut-side up. Bake 15-20 minutes or until a skewer inserted at centre comes out clean. Stand muffins in tray 5 minutes, then transfer to a wire rack to cool slightly. Serve.

For a sweet variation, omit salt and cheese and replace with 1/2 cup caster sugar.
Note

Woman's Weekly Food

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Ingredients

Method

Basic cheese and tomato muffins

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