Cheese, tomato & oat muffins
Prep time: 10 minutes
Cook time: 20 minutes
50g oats + 1tbsp for sprinkling
250g self raising flour
100g mature Cheddar cheese, grated
75g sun dried tomatoes, chopped
1 medium egg, beaten
50g butter, melted
225ml semi skimmed milk
1. Preheat the oven to 200oC, gas mark 6. Line a 12 hole muffin tin with paper cases.
2. Mix 50g oats, flour and cheese together, season. Add the tomatoes. Mix together the egg, butter and milk and mix into the flour to form a batter. Spoon into the paper cases and sprinkle with the remaining 1 tbsp oats. Bake for 20 minutes or until golden.
Cooks tip – Ideal served warm with soup. Try adding a tsp of pesto sauce to the mix for extra flavour.