Cheese and Tomato Savoury Muffins
Sat, 6 November 2021
Chef Krissy Gibson from Take The Cake shares this delicious recipe with us this morning.
INGREDIENTS
270 g self-raising flour
10 g baking powder (2 teaspoons)
5 g salt (1 teaspoon)
Black pepper, to taste
60g butter, melted (4 tablespoons)
240g mls whole milk, room temp (1 cup)
2 eggs, room temp
125 g chopped tomato, seeded (½ cup)
170 g grated cheese (4 oz cheddar, Gouda or Fontina)
3 g dried basil (2 tablespoons)
1 g dried parsley (2 tablespoons)
METHOD
1. Preheat the oven to 160ºC.
2. Grease or spray 12 muffin tins or fill with paper muffin cups.
3. In a large bowl, mix flour, baking powder, salt and pepper.
4. In a small bowl mix butter, eggs, and milk.
5. Add wet ingredients to the flour mixture and mix lightly.
6. Add cheese, tomato, basil and parsley. Mix just until combined. Don’t over mix or the muffins will be tough.
7. Divide evenly between the 12 muffin tins.
8. Bake for about 25 minutes, until golden and a tester comes out clean.
