* Percent Daily Values are based on a 2000 calorie diet.
Tomato and cheese muffins
Perfect for breakfast, brunch or adding to a lunchbox
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast, Brunch
Cuisine: British
Servings: 12
Calories: 254kcal
Equipment
12 hole muffin tin or silicone muffin moulds
Large bowl
Small bowl or jug
Ingredients
150gplain flour
150gwholemeal flour
1.5tspbaking powder
1/2tspbaking soda
1/2tspsalt
1egg
250mlmilk
60gplain yoghurt
60mlvegetable oil
1clove of garliccrushed
100gcherry tomatoesquartered
75gFetacrumbled
200gcheddargrated
A handful of olivesde-stoned and halved
Half a bunch of spring onionschopped
2tbspmixed 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.