Name: Cheese and tomato muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 250.00 ml grated tasty cheese; 125.00 ml marinated sun-dried tomatoes, drained, chopped; 1.20 gm salt; 375.00 gm self-raising flour; 321.88 gm milk; 1 egg, lightly beaten; 90g butter, melted

Cheese and tomato muffins

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Kid-friendly cheese and tomato muffins, a wholesome lunchbox option using pantry staples, quick and easy to make.

Ingredients:

250.00 ml grated tasty cheese
125.00 ml marinated sun-dried tomatoes, drained, chopped
1.20 gm salt
375.00 gm self-raising flour
321.88 gm milk
90g butter, melted

Instructions:

Preheat your oven to 180°C and lightly grease a 12-hole non-stick muffin pan with 1/3-cup capacity.
Prepare the basic muffin mix by sifting flour into a large bowl. Mix in cheese, tomatoes, and salt. Create a well in the center. In a separate container, combine milk, egg, and butter and pour into the well. Gently stir with a large metal spoon until just combined, being careful not to over-mix.
Fill muffin holes with mixture until three-quarters full. Bake for 20 minutes or until a skewer comes out clean when inserted into the center. Let cool in pan for 1 minute, then transfer to wire rack to cool. Serve and enjoy!

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