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Cheese and Sun Dried Tomato Muffins

Use Flexible Mould - 6796

Makes 11

175g ( 6oz) self raising flour
½ tsp baking powder
pinch salt
25g ( 1 oz) mature Cheddar cheese, grated
25g ( 1oz) Parmesan cheese, grated
25g ( 1 oz) sun dried tomatoes, chopped
125ml ( 4 fl oz ) milk
25ml (1 fl oz )vegetable oil
1 tsp made English mustard
1 egg, small

Preheat oven to 200ºC, 400ºF, Fan oven 180ºC, Gas mark 6

Sift together the flour, baking powder and salt into a large bowl. Stir in the Cheddar cheese, half the Parmesan cheese and the tomatoes Mix together well.

In a small jug or bowl mix together the milk, oil, mustard and egg.

Pour the wet ingredients into the dry ingredients and stir quickly into a fairly thick lumpy batter.

Stand the mould on a baking tray.

Spoon the mixture into the cups and sprinkle the remaining Parmesan cheese on top of the muffins.

Bake for 10 – 15 minutes until golden brown and well risen.

Cool in the mould for a few minutes then turn out onto a cooling rack.

Serve the muffins warm or cold.

Best eaten freshly made.

Related Products:

Flexible Silicone 11 Cup Mini Muffin Mould

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