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Cheese & Red Pepper Muffins

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
Cook Time 30 minutes
Total Time 1 hour
Servings 18
Author thebakingexplorer


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


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line two cupcake tins with paper cases

  2. Mix the plain flour, wholemeal flour, baking powder, mixed herbs and salt in a bowl

  3. In a separate bowl whisk together the oil, milk and eggs
  4. Add the wet ingredient to the dry ingredients and mix in. Then add the red pepper, and the mature cheddar and mixe until combined

  5. Divide the batter between the cases

  6. Push half a cherry tomato into the top of each one and sprinkle the remaining grated cheese on top
  7. Bake the muffins for 25-30 minutes until they are risen and golden

  8. Store in an airtight container in a cool place, eat leftovers within 3 days