Muffins are usually sweet, but sometimes it’s nice to have a savoury treat. Whenever I think savoury my mind immediately goes to cheese! These Cheese & Red Pepper Muffins are a perfect savoury treat, flavoured with yummy mature cheddar, italian herbs, sweet red pepper and half a juicy cherry tomato on top. They have gone down a storm at several bake sales I’ve taken them too, plus parties I’ve taken them too, even those skeptical about savoury muffins are soon won over!
I started by mixing the plain flour, wholemeal flour, baking powder, dried mixed herbs and salt together in a bowl.
In a separate bowl I whisked together the vegetable oil, milk and eggs.
I added the wet ingredient to the dry ingredients and mixed in, then added the diced red pepper, and grated extra mature cheddar and mixed until combined.
Next I put it into muffin cases in a baking tray, it filled 18 cases. Then I pushed half a cherry tomato into the top of each one and sprinkled some grated cheese on top.
I baked the muffins on 25 minutes until they were risen, golden and smelling good.
Damn these Cheese & Red Pepper Muffins are tasty! I even got a profession of love from one of my colleagues, although I think it was directed more at the muffins than me personally! You could easily adapt them too with other flavours, maybe by adding onion or sweetcorn.
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Cheese & Red Pepper Muffins
Savoury muffins with cheese, red pepper and a cherry tomato half on top
For the muffins
- 300 g Plain flour
- 135 g Wholemeal flour
- 1 1/4 tsp Baking powder
- 1 tsp Mixed herbs I used a mix of oregano, basil, thyme, parsley, sage and marjoram
- 1/2 tsp Salt
- 215 ml Vegetable oil
- 230 ml Milk
- 4 Eggs large
- 1 Red pepper diced
- 100 g Mature cheddar grated
For the topping
- 9 Cherry tomatoes cut in half
- 25 g Mature cheddar grated
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line two cupcake tins with paper cases
Mix the plain flour, wholemeal flour, baking powder, mixed herbs and salt in a bowl
In a separate bowl whisk together the oil, milk and eggs
Add the wet ingredient to the dry ingredients and mix in. Then add the red pepper, and the mature cheddar and mixe until combined
Divide the batter between the cases
Push half a cherry tomato into the top of each one and sprinkle the remaining grated cheese on top
Bake the muffins for 25-30 minutes until they are risen and golden
Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Muffin recipes!