Method
Step 1:
Preheat the oven to 200ºC (180ºC fan, gas mark 6) and line a 12 hole muffin tin with paper muffin cases.
Step 2:
Combine the flour, salt, courgettes and cheese. Season with freshly ground black pepper.
Step 3:
Mix together the milk, pesto, egg and oil and pour into the dry ingredients. Gently stir together until just combined.
Step 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.
Step 5:
Bake for 20-25 minutes until well risen, golden and firm.
Ingredients
- 225g Self-raising wholemeal flour
- 0.5 tsp Salt
- 100g Courgette(s) (grated)
- 100g Red leicester cheese (grated)
- 175ml Milk (whole)
- 1 tsp Pesto
- 1 Egg(s) (free range)
- 2 tbsp Olive oil
- 12 Cherry tomatoes
Recipe Reviews
They are delicious, i usually am not a fan of savoury muffins and only make for my family but these are lovely and so easy to whip up and serve within 30 mins. I recommend for everyone to try.
Delicious and so quick and easy to make!
These were a perfect alternative to sandwiches at our picnic! So quick and delicious. My little boy called them ‘Pizza Muffins’. Thank you
Very easy to make. Made them with my granddaughter, aged 2. She put the tomatoes in!
I only had a duck egg, so I think my mixture was more liquidy than supposed to be, however they cooked alright and were very tasty. The tomato in the middle was a sweet treat! I would make them again with a smaller egg.
Ingredients
- 225g Self-raising wholemeal flour
- 0.5 tsp Salt
- 100g Courgette(s) (grated)
- 100g Red leicester cheese (grated)
- 175ml Milk (whole)
- 1 tsp Pesto
- 1 Egg(s) (free range)
- 2 tbsp Olive oil
- 12 Cherry tomatoes