CHEESE AND TOMATO SAVORY MUFFINS

It took me a long time to produce a savory muffin with a good crumb and good flavor. But I'm finally happy with this recipe, with a nice sharp kick from the cheese and seasonings, and a fresh feel from the tomatoes!

SAVORY MUFFINS

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SAVORY INGREDIENTS

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In a small bowl mix butter, eggs, and milk.

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In a large bowl, mix flour, baking powder, salt and pepper.

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Add wet ingredients to the flour mixture and mix lightly, some dry parts should remain. Add cheese, tomato, and parsley. Mix just until combined.

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Divide evenly between the 12 muffin molds.

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Bake for about 20 minutes, until golden and a tester comes out clean. Don't overbake. Let cool on a wire rack or eat them warm.

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CHEESE AND TOMATO SAVORY MUFFINS

It took me a long time to produce a savory muffin with a good crumb and good flavor. But I'm finally happy with this recipe, with a nice sharp kick from the cheese and seasonings, and a fresh feel from the tomatoes!

SAVORY MUFFINS

SAVORY INGREDIENTS

In a small bowl mix butter, eggs, and milk.

In a large bowl, mix flour, baking powder, salt and pepper.

Add wet ingredients to the flour mixture and mix lightly, some dry parts should remain. Add cheese, tomato, and parsley. Mix just until combined.

Divide evenly between the 12 muffin molds.

Divide evenly between the 12 muffin molds.

Bake for about 20 minutes, until golden and a tester comes out clean. Don't overbake. Let cool on a wire rack or eat them warm.

Bake for about 20 minutes, until golden and a tester comes out clean. Don't overbake. Let cool on a wire rack or eat them warm.

TRY THIS NEXT!

SAVORY PARMESAN CHIVE SCONES

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