Cheese and tomato muffins
A delectable alternative to the everyday muffin.
I’d been thinking of savory alternatives to sweet muffins. Let the Little One grab an energy bar as she’s running out the door on school mornings, I said. These muffins are going to be for me. They’re going to have adult things in them, like slow-roasted tomatoes and parmesan cheese.
So I baked muffins for myself. Some I topped with tomatoes, some I left plain. All were delectable. The cheeseful dough with its sweet and tangy pieces of slow-roasted tomato – the crumbly parmesan topping… very grown-up muffins. I ate one with, and one without tomatoes. Decided that with tomatoes was better.
Then I had to bake another batch, because the Little One had come home with some hungry friends, and before I could blink, the first dozen were gone.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, beaten
- 1 cup milk
- 1/4 cup oil
- 1/2 cup grated yellow cheese
- 1/2 cup chopped, slow-roasted tomatoes (substitute 1/4 rehydrated dried tomatoes if needed)
- 1/4 cup grated parmesan cheese
Preheat the oven to 350° F (190° C).
Sift together the flour, baking powder, salt and sugar.
In a separate bowl, combine the egg, milk, and oil.
Add the wet ingredients to the dry, all at once. Stir briefly, only to moisten the dry ingredients.
Add the grated yellow cheese. Mix briefly again.
Fill a greased muffin tin with the batter, filling 2/3 of each muffin mold. Gently drop a little of the chopped tomatoes on top of each. Dust the tops with the grated parmesan.
Bake 15-20 minutes or until the muffins are baked through and golden.
Allow to cool on a wire rack, then remove the muffins from the tin. Eat while still warm.