Photo of Cheese & tomato breakfast muffins by WW

Cheese & tomato breakfast muffins

Points® value
Total Time
55 min
20 min
35 min
These savoury bakes are packed full of flavour and great for breakfast on the go.


Calorie controlled cooking spray

4 spray(s)

Plain White Flour

125 g

Wholemeal Flour

125 g

Baking powder

2 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Low Fat Spread

80 g, melted

Egg, whole, raw

2 medium, raw

Semi Skimmed Milk

200 ml

Half fat Cheddar cheese

75 g

Cherry Tomatoes

100 g, roughly chopped

Chives, Fresh

1 teaspoon(s), finely chopped


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line 9 holes of a 12-hole muffin tin with paper cases.
  2. In a large bowl, combine the flours, baking powder and bicarbonate of soda, and season.
  3. In a separate bowl, beat together the cooled spread, eggs, milk and cheese and add to the dry ingredients. Mix well, then add the tomatoes and chives and stir to combine.
  4. Divide the mixture between the muffin cases and bake for 25-30 minutes, or until risen and golden.