Cheese and tomato breakfast muffins
- Total Time
These savoury bakes are packed full of flavour and great for breakfast on the go.
Calorie controlled cooking spray4 spray(s)
Plain White Flour125 g
Wholemeal Flour125 g
Baking powder2 teaspoons, level
Bicarbonate of Soda½ teaspoons, level
Low Fat Spread80 g, melted
Egg, whole, raw2 medium, raw
Semi Skimmed Milk200 ml
Half Fat Cheddar Cheese75 g
Cherry Tomatoes100 g, roughly chopped
Chives, Fresh1 teaspoons, 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.