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Mother and Baby

Cheese and cherry tomato muffins

Cheese and tomato muffins
  • Serves: 12
  • Preparation time: 20 minutes

Method

  1. Preheat the oven to 160°C/325°F/Gas 3 and line a 12-hole muffin tray with paper cases.
  2. Sift the flour and baking powder into a bowl and add the chives, spring onion and cheeses in a bowl. Season with a little pepper.
  3. Mix the egg, buttermilk and oil together in a jug.
  4. Add the wet ingredients to the bowl of dry ingredients and gently mix.
  5. Divide the muffin mixture evenly between the paper cases, top with the chopped tomatoes and bake for 25–30 minutes until well risen and lightly golden.
  6. Remove from the oven and transfer the muffins in their paper cases to a wire rack to cool (they will deflate slightly). Store in an airtight container for up to 2 days.

Suitable from 6 months. 

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