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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
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
18
Calories
140
kcal
Author
thebakingexplorer
Ingredients
For the muffins
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
For the topping
9
Cherry tomatoes
cut in half
25
g
Mature cheddar
grated
Metric
-
US Customary
Instructions
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
Notes
You could easily adapt them too with other flavours, maybe by adding onion or sweetcorn.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
45
mg
|
Sodium:
161
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
393
IU
|
Vitamin C:
10
mg
|
Calcium:
93
mg
|
Iron:
1
mg