Cheese and cherry tomato muffins
- Serves: 12
- Preparation time: 20 minutes
Method
- Preheat the oven to 160°C/325°F/Gas 3 and line a 12-hole muffin tray with paper cases.
- 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.
- Mix the egg, buttermilk and oil together in a jug.
- Add the wet ingredients to the bowl of dry ingredients and gently mix.
- 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.
- 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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