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1
Preheat oven to 210u00b0C.
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2
Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
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3
Mix lightly with your fingertips to combine. Make a well in the center.
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4
In another container, beat the egg and milk until evenly combined.
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5
Pour all the liquid onto the dry ingredients.
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6
Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
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7
Grease your deep muffin pan well.
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8
Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
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9
Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
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10
Sprinkle with additional salt, cheese or paprika if desired.
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11
Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
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12
Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
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13
To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
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14
Serve!
