| | Cheese and tomato muffins
Cheese and tomato muffins
Cheese and tomato muffins 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
  2. Make basic muffin mix: Sift flour into a large bowl. Add cheese, tomatoes and salt to flour and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).
  3. Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool. Serve.
Time for preparing:
20 min.
Servings:
12

Ingredients:

  • 1 cup grated tasty cheese
  • 1/2 cup marinated sun-dried tomatoes, drained, chopped
  • 1/2 teaspoon salt
  • Basic muffin mix
  • 2 1/2 cups self-raising flour
  • 1 1/4 cups milk
  • 1 egg, lightly beaten
  • 90g butter, melted
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