Mother and Baby

Cheese and cherry tomato muffins

Section: Baking ideas
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. 

AK baby-led weaning

Starting your weaning journey?  Annabel Karmel’s new Baby-Led Weaning Recipe Book is filled with 120 quick, easy and nutritious recipes, essential advice and tips to let your baby take the lead. Visit www.annabelkarmel.com for more information.

  • Author: Annabel Karmel Annabel Karmel
  • Job Title: Children's Food Expert

M&B's resident weaning expert Annabel Karmel has over 25 years of experience in children's nutrition and is a best-selling author... 45 cookbooks and counting! 

She even received an MBE in the Queen’s Birthday Honours for her outstanding work in the field of child nutrition. 

Watch Annabel Karmel's easy recipe videos on our YouTube channel, here