Cheese & tomato breakfast muffins
These savoury bakes are packed full of flavour and great for breakfast on the go.
Calorie controlled cooking spray
Plain White Flour
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
Half Fat Cheddar Cheese
100 g, roughly chopped
1 teaspoon(s), finely chopped
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Line 9 holes of a 12-hole muffin tin with paper cases.
- In a large bowl, combine the flours, baking powder and bicarbonate of soda, and season.
- 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.
- Divide the mixture between the muffin cases and bake for 25-30 minutes, or until risen and golden.