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Cheese and cherry tomato muffins

Cheese and tomato muffins
by Annabel Karmel |
Published on

Preparation Time

20 minutes

Serves

12

Ingredients

  • 225g self-raising flour

  • 1 tsp baking powder

  • 1 tbsp snipped chives

  • 5 spring onions, finely sliced

  • 70g mature Cheddar cheese

  • 40g Parmesan, grated

  • 30g feta cheese, crumbled

  • 1 large egg

  • 200ml buttermilk

  • 75ml sunflower oil

  • 10 cherry tomatoes, roughly chopped

  • Freshly ground black pepper

  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.

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.

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