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Cheese, tomato and oat muffins recipe

Cheese, tomato and oat muffins recipe

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26 ratings

See method

  • Serves 12
  • 10 mins to prepare and 20 mins to cook
  • 190 calories / serving
  • Freezable

Ingredients

  • 50g regular or jumbo rolled oats + 1tbsp for sprinkling
  • 250g self raising flour
  • 100g mature hard cheese (e.g. Cheddar), grated
  • 75g sun dried tomatoes, chopped
  • 1 medium egg, beaten
  • 50g butter, melted
  • 225ml semi skimmed milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    800kj
    190kcal     10%

  • Fat

    9g 12%

  • Saturates

    5g 23%

  • Sugars

    2g 2%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 23.1g Protein 5g Fibre 1.6g

Method

  1. Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with paper cases.
  2. Mix 50g oats, flour and cheese together, season. Add the tomatoes. Mix together the egg, butter and milk and mix into the flour to form a batter. Spoon into the paper cases and sprinkle with the remaining 1 tbsp oats. Bake for 20 minutes or until golden.

Serving suggestion

Serve warm with a vegetable soup.

Cook’s tip

Try adding a tsp of pesto sauce to the mix for extra flavour.

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