Cheese and tomato muffins
Cheese and tomato muffins are a savoury snack featuring rich cheddar cheese and sun-dried tomatoes. Easy to make, they are perfect for breakfast or as a snack.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup cheddar cheese1/2 cup sun-dried tomatoes
1 tsp salt
2 cups self-raising flour
1.25 cups milk (1% fat)
1 egg
1/3 cup butter
Cheese and tomato muffins are a delightful savory treat, perfect for any time of the day. With the rich flavors of cheddar cheese and sun-dried tomatoes, these muffins are sure to be a hit at your next gathering or a simple family snack. Easy to prepare, they combine the tangy and creamy notes to create a delightful taste experience.
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the muffin tin with butter or non-stick spray.
- In a large mixing bowl, combine the self-raising flour and salt.
- Add the grated cheddar cheese and chopped sun-dried tomatoes to the flour mixture, stirring well to evenly distribute the cheese and tomatoes.
- In a medium mixing bowl, whisk together the milk, beaten egg, and melted butter until well blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy your cheese and tomato muffins warm or at room temperature. They make a great snack, breakfast, or accompaniment to soups and salads.
These cheese and tomato muffins are not only delicious but also versatile. Whether you serve them fresh out of the oven or pack them for a mid-day snack, they are bound to be enjoyed by all. The combination of cheese and sun-dried tomatoes provides a unique taste that elevates the traditional muffin to a whole new level of savory goodness.
Cheese and tomato muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, they need more time.
Yes, you can substitute sharp cheddar with other cheeses like mozzarella, gouda, or Monterey Jack. Keep in mind that the flavor will vary depending on the cheese you choose.
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave before serving.
Use a standard 12-cup muffin tin for this recipe, filling each cup about 2/3 full with the batter.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting to mix, as this helps in achieving a smooth batter and even baking.
- Chop the sun-dried tomatoes into small pieces for better distribution of flavor throughout the muffins.
- Do not overmix the batter. Mix just until all ingredients are combined to keep the muffins fluffy.
- You can add a pinch of herbs like oregano or basil to enhance the flavor profile.
- Use a muffin liner or grease the muffin tin thoroughly to prevent the muffins from sticking.
- Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
Nutrition Facts
10 ServingsCalories 270kcal
Protein 10g
Carbohydrates 30g
Fiber 1.82g
Sugar 4.49g
Fat 13g
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