Tomato and cheese muffins

Packed with sweet cherry tomatoes and shavings of cheese, Janet Brinkworth's savoury muffins make a great teatime snack
By Janet Brinkworth
Tomato and cheese muffins
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 275 g plain flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs, large
  • 225 ml milk
  • 110 g butter, melted
  • 20 cherry tomatoes, quarterd and seeds removed
  • 100 g cheddar cheese, grated


1. Preheat oven to 200C/gas 6. 2. Place muffin cases into a 12-hole muffin tray. 3. Sift the flour, baking powder and salt into a large bowl. 4. In a separate bowl, whisk the eggs with the milk and melted butter. Stir in the quartered tomatoes and cheese. 5. Sift the flour mixture straight into the tomato mixture and - using a large wooden spoon - carefully fold the flour into the mixture until just combined. The mixture will remain lumpy, but do not worry; it is important not to over work. 6. Spoon into muffin cases, filling just to the top. Place in the oven for 20-25 minutes until risen and golden brown. 7. Place cooked muffins on a wire rack and serve when cool.

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