Cheese, tomato and basil muffins

Savoury muffins – good for a picnic! (Yes, the brief window of March sunshine has gone to my head…)

makes 24 little muffins or 12 big ones

(I made mine in a fairy-cake tin, so they were pretty small)

2 cups plain flour
2 tsp baking powder
120g butter
400ml milk
1 egg
150g cheddar (or other hard cheese, or 100g cheddar and 30g parmesan)
6 or 7 sun-dried tomatoes, finely chopped
2 tsp dried basil
1/2 tsp black pepper

Oven to 180 degrees

Put the flour, baking powder and chopped butter in a bowl. Mix with your fingers until the mix resembles breadcrumbs. Add the basil, finely-chopped tomatoes, pepper and cheese, and mix well to combine.

Whisk the egg and add it to the milk. Add the liquids to the dry ingredients and mix well. You should have a thick batter – thicker than cake mix, it won’t drop easily off the spoon but it should slide off easily with a little help from another spoon.

Drop a dessert spoon full of mixture into muffin/cake cases in a fairy cake/muffin tin. You want them about 2/3s full, so they have space to rise, so adjust accordingly for bigger muffins.

Bake for 20-23 mins for little ones, 25-28 mins  for big ones in the middle of the oven until golden, risen and springy. Cool on a wire rack then eat warm or cold.

These will keep for a little while in an air-tight tin.

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