Cheese and Tomato Muffins Recipe

Name: Cheese and Tomato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups SR flour; 1/2 teaspoon baking powder; 1/2 cup shredded Parmesan cheese; 1/2 cup semi sundried tomatoes, roughly chopped; 1 clove garlic, crushed; 1 1/2 tablespoons VEGEMITE; 1 egg; 1 1/4 cups milk; 1/2 cup olive oil; 1/4 cup shredded Parmesancheese, extra

Servings: persons

2 cups SR flour
1/2 teaspoon baking powder
1/2 cup shredded Parmesan cheese
1/2 cup semi sundried tomatoes, roughly chopped
1 clove garlic, crushed
1 1/2 tablespoons VEGEMITE
1 egg
1 1/4 cups milk
1/2 cup olive oil
1/4 cup shredded Parmesancheese, extra

1
SIFT together flour and baking powder into a large bowl.
2
Add cheese, tomatoes and garlic and briefly mix to combine.
3
WHISK together VEGEMITE and egg until smooth then gradually whisk in milk and oil until smooth.
4
Pour into flour mixture and mix until just combined.
5
SPOON into 6 x 1 cup greased Texas muffin pans.
6
Sprinkle with extra Parmesan and bake in a moderately hot oven190 degrees C for 20-25 minutes or until cooked when tested.
7
Allow to cool on a wire rack 5 minutes before turning out of pan.
8
Serve warm.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups SR flour, 1/2 teaspoon baking powder, 1/2 cup shredded Parmesan cheese, 1/2 cup semi sundried tomatoes, roughly chopped, and more.

Yes, Cheese and Tomato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese and Tomato Muffins

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