Cheesy Tomato Muffins

Time: 45 mins

Serves: 12

Difficulty: Medium

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2 medium eggs

150ml / 1/2 cup milk

75g / 1/2 cup butter, melted

150g / 2 cups grated cheddar cheese

1 spring onion, chopped

75g / 2 cups fresh baby spinach, chopped

1/2 red pepper, diced

250g / 2 cups self-rising flour

1/2 vegetable stock cube (can use low or no sodium stock cube)

salt and pepper to taste (but can be left out)

Preheat the oven to 180c and line a muffin tin with 12 muffin cases.

Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the

grated cheese, spring onion, baby spinach, and diced pepper.

Finally, add in the flour, salt, and pepper (if using) and crumble in the stock cube and mix

just enough until all the ingredients have combined.

Divide the mixture between the 12 muffin cases then place a cherry tomato slice on top. Bake for 20-25 minutes until cooked through.

(poke a skewer into the middle to see if cooked, skewer should come out clean).

These muffins can be frozen once they have cooled completely. To defrost simply leave out

for a few hours or overnight.

“The day the stuff gets picked, is the day it arrives in store. We call that just in time, I call that legendary.”