Cheese & tomato breakfast muffins
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • 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 teaspoon(s), level
Bicarbonate of Soda
½ teaspoon(s), level
Low Fat Spread
80 g
Egg, whole, raw
2 medium, raw
Semi Skimmed Milk
200 ml
Half fat Cheddar cheese
75 g
Cherry Tomatoes
100 g
Chives, Fresh
1 teaspoon(s)
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.
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