Cheese and cherry tomato muffins
Method
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Preheat the oven to 200C/400F/Gas 6.
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In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.
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In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.
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Grease ten muffin moulds and half-fill each with the mix.
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Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix.
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Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown.
Ingredients
- 225g/8oz self-raising flour
- 100g/3½oz courgette, grated
- salt and freshly ground black pepper
- 100g/3½oz mature cheddar, grated
- 175ml/6fl oz milk
- 1 free-range egg
- 55ml/2fl oz olive oil
- 10 cherry tomatoes
To serve
- crisp grilled bacon
- scrambled egg
Shopping List
Cheese and cherry tomato muffins
Fruit and vegetables
Cooking ingredients
Biscuits, snacks and sweets
Dairy, eggs and chilled