Cheese & Red Pepper Muffins

Savoury muffins with cheese, red pepper and a cherry tomato half on top

Course Snack

Cuisine British

Keyword Muffins

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 140kcal

Author thebakingexplorer

300 g Plain flour
135 g Wholemeal flour
1 ¼ tsp Baking powder
1 tsp Mixed herbs I used a mix of oregano, basil, thyme, parsley, sage and marjoram
½ tsp Salt
215 ml Vegetable oil
230 ml Milk
4 Eggs large
1 Red pepper diced
100 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

You could easily adapt them too with other flavours, maybe by adding onion or sweetcorn.