Cheese and tomato breakfast muffins

Total Time
0:55
Prep
0:20
Cook
0:35
Serves
9
Difficulty
Easy
These savoury bakes are packed full of flavour and great for breakfast on the go.
Ingredients
  • Calorie controlled cooking spray
    4 spray(s)
  • Plain White Flour
    125 g
  • Wholemeal Flour
    125 g
  • Baking powder
    2 teaspoons, level
  • Bicarbonate of Soda
    ½ teaspoons, 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 teaspoons, finely chopped
Instructions
  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.

Start eating better than ever!