Tomato and Cheese Muffins

These savoury muffins are perfect for breakfast or anytime as a tasty snack.

Homemade mini egg muffins Mini quiche, selective focus

Makes: 12
Preparation time: 8 minutes
Cooking time: 25-30 minutes
Per muffin: 148kcals, 6.3g protein, 15.2g carbohydrate (1.5 g sugars), 7.1g fat (1.7g saturates), 2.2g fibre, 0.5g salt


175ml Unsweetened Almond Breeze almond milk
225g Wholemeal flour
2 tsp Baking powder
50g Oats
½ tsp Salt
50g Reduced fat cheddar cheese, grated
2 Eggs
50ml Sunflower Oil
2 tbsp Tomato puree
12 Cherry tomatoes

For the topping

30g Reduced fat cheddar cheese, grated



1. Preheat the oven to 180°C (Fan Assisted).

2. In a large bowl, whisk together the wholemeal flour, baking powder, oats, salt and cheese.

3. In a measuring jug, mix together the Unsweetened Almond Breeze almond milk, eggs, sunflower oil and tomato puree.

4. Slowly add the wet mix to the dry, whisking continually to form a batter.

5. Line a 12 hole muffin tin with muffin cases.  Spoon batter evenly into each case.  Place a cherry tomato in each and spoon the batter over to cover. Sprinkle over the extra grated cheese.

6. Bake for approx. 25-30 minutes or until golden brown. Test by placing a skewer into the centre of the muffin and when cooked it should come out clean.

7. Serve warm or place in a sealed container to enjoy later.

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