Name: Tomato, mushroom and cheese muffins
Yield: Makes
Ingredients: 500ml (280 g) Snowflake cake flour; 15ml baking powder; 2 salt; 1ml cayenne pepper or peri-peri powder; 2 celery sticks, coarsely chopped (optional); 125g button mushrooms, coarsely chopped; 125g cherry tomatoes, halved; 250ml (100 g) grated cheddar cheese; 30ml chopped fresh origanum or thyme or 10 ml dried; 300ml milk; 60ml cooking oil; 2 extra-large eggs

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Recipe Rating

Preparation Time: 10 minutes

Cook Time: 20 - 25 minutes

Serves: Makes 12 standard

Perfect for a light and healthy lunch.

Ingredients

500ml (280 g) Snowflake cake flour

15ml baking powder

2 salt

1ml cayenne pepper or peri-peri powder

2 celery sticks, coarsely chopped (optional)

125g button mushrooms, coarsely chopped

125g cherry tomatoes, halved

250ml (100 g) grated cheddar cheese

30ml chopped fresh origanum or thyme or 10 ml dried

300ml milk

60ml cooking oil

2 extra-large eggs

Method

Sift flour, baking powder, salt and cayenne pepper together. Add celery, mushrooms, tomatoes, cheese and origanum.
Whisk eggs, milk and oil together. Add to dry ingredients and mix lightly until just combined. Do not over-mix; mixture should still be lumpy.
Spoon mixture into greased muffin pans, filling each two-thirds full. Bake in a preheated oven at 180 °C for 20 - 25 minutes, until done and golden brown. Turn out onto a wire rack to cool. Serve warm with butter.