|Photo: Cheese and tomato muffins recipe
Photography by Mark O’Meara
Whether it’s for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Cheese and tomato muffins recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!
1 cup grated tasty cheese
1/2 cup marinated sun-dried tomatoes, drained, chopped
1/2 teaspoon salt
Basic muffin mix
2 1/2 cups self-raising flour
1 1/4 cups milk
1 egg, lightly beaten
90g butter, melted
Preheat panggangan to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
Make basic muffin mix: Sift flour into a large bowl. Add cheese, tomatoes and salt to flour and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).
Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool. Serve.
Muffins freeze well in snap-lock bags, but are best eaten on the day they are made.
Super Food Ideas – August 2007, Page 80
Recipe by Michelle Noerianto
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