Muffins don’t have to be sweet to be delicious. Try these savoury cheese and tomato muffins, which are perfect for brunches, picnics, lunchboxes, and after-school snacks.
Nutrition Facts
Tomato and cheese muffins
Amount Per Serving
Calories 254
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 39mg13%
Sodium 386mg17%
Potassium 197mg6%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 332IU7%
Vitamin C 2mg2%
Calcium 215mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tomato and cheese muffins
Perfect for breakfast, brunch or adding to a lunchbox
Servings: 12
Calories: 254kcal
Equipment
- 12 hole muffin tin or silicone muffin moulds
- Large bowl
- Small bowl or jug
Ingredients
- 150 g plain flour
- 150 g wholemeal flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 250 ml milk
- 60 g plain yoghurt
- 60 ml vegetable oil
- 1 clove of garlic crushed
- 100 g cherry tomatoes quartered
- 75 g Feta crumbled
- 200 g cheddar grated
- A handful of olives de-stoned and halved
- Half a bunch of spring onions chopped
- 2 tbsp mixed seeds
Method
- Preheat the 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.
Nutrition
Calories: 254kcal | Carbohydrates: 21g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 386mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 1mg
Recipe courtesy of The Tomato Stall
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