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Cheese, tomato and courgette muffins

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    12


Who says muffins can't be savoury? These muffins are bursting with summer savoury flavours and ideal to bake using home grown veggies.

Method

  1. Preheat the oven to 200ºC (180ºC fan, gas mark 6) and line a 12 hole muffin tin with paper muffin cases.

  2. Combine the flour, salt, courgettes and cheese. Season with freshly ground black pepper.

  3. Mix together the milk, pesto, egg and oil and pour into the dry ingredients. Gently stir together until just combined.

  4. Spoon the muffin mixture into the paper cases. Pierce each tomato with a sharp knife and put a tomato on top of each muffin.

  5. Bake for 20-25 minutes until well risen, golden and firm.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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