Cheesy Garlic, Herb, Paprika & Tomato Muffins

4.00 (3)
⏱ 22 mins 🍽 12 muffins, 6-12 serving(s) 🏷 Quick Breads

These savoury muffins are wonderfully simple to prepare. They combine grated cheese, self-raising flour and a blend of garlic, herbs and paprika. An egg and milk mixture is folded in before topping with tomato slices. Baked until golden, they are excellent served warm and work well for snacks, lunchboxes or picnics. The recipe yields about a dozen tasty muffins.

Cheesy Garlic, Herb, Paprika & Tomato Muffins

Ingredients

  • 2 cups grated cheese (cheddar preferable, however other mild-tasting cheeses would be suitable also)
  • 1 1/2 cups self-raising flour (preferably wholemeal)
  • 1/2 teaspoon salt
  • 1 tablespoon raw sugar
  • 1 pinch cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic granules
  • 1 teaspoon dried herbs
  • 1 egg
  • 1 cup milk
  • 2 tomatoes (each sliced into 6)
  • 1 tablespoon melted butter

Method

  1. Heat the oven to 210°C.
  2. Place the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules and dried herbs into a large mixing bowl.
  3. Use your fingertips to mix lightly until combined, then create a well in the middle.
  4. In a separate jug or bowl, whisk the egg and milk together until fully blended.
  5. Pour the entire liquid mixture into the well of the dry ingredients.
  6. Gently fold the wet and dry mixtures together, incorporating all the flour from the bowl's edges. Avoid overmixing.
  7. Thoroughly grease the cavities of a deep muffin pan.
  8. Using two spoons, transfer the batter into the prepared pan, filling each hole to use all the mixture.
  9. Top each muffin with a slice of tomato, then lightly brush each tomato slice with the melted butter.
  10. If you like, sprinkle a little extra salt, cheese or paprika over the tops.
  11. Bake at 210C for approximately 12 minutes. The muffins should be golden, spring back when touched, and the tomato slices should look slightly shrivelled.
  12. Take the muffins from the oven and let them cool in the pan for 5-10 minutes.
  13. To release the muffins, run a butter knife around each one. If they stick, place a plate over the tray and flip it. Dampen a cloth and press it onto the base of each cavity for about a minute, then gently shake the tray. Repeat until all muffins are free.
  14. The muffins are now ready to be served.

Nutrition (per serving)

Sodium1002000 mg

Recipe details

CategoryQuick Breads
Authorwildschwein