Tomato, Cheese & Herb Muffins

2 cups flour

3 tspns baking powder

50g butter, melted

1 egg

1 1/2 cups milk

50g coarsely grated parmesan cheese

50g grated tasty cheese

1 cup chopped semi-dried tomatoes

2 tbspns basil pesto

1 tspn chopped fresh rosemary


Prepare a 12-pan muffin tray.  Preheat oven to 190C.  Sift flour and baking powder into a bowl.  Add cheese and rosemary, and mix.  In another bowl mix milk, egg, butter, tomatoes and basil pesto.  Make a well in the dry ingredients and add the milk mix, until just combined.  Fill greased muffin pans to three-quarters.  Bake for 20-25 minutes or until muffins spring back when lightly touched.

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