Tomato muffins

Courgette and tomato muffins

Category: Main meal, Starter/snack | Serves: Makes 6 large muffins

Prep time: 25 minutes | Cooking time: 25–30 minutes


150g (5½oz) self-raising wholemeal flour

¼ tsp baking powder

40g (1½oz) sunflower spread

½ tsp dried herbes de Provence

85g (3oz) courgettes, coarsely grated

2 spring onions, very finely chopped

40g (1½oz) half-fat mature cheddar-style cheese, finely grated

Freshly ground black pepper, to taste

1 large egg, beaten

125ml (4fl oz) skimmed milk

6 small cherry tomatoes, halved

  1. Preheat oven to 190°C/ fan 170°C/gas mark 5. Line 6 cups of a muffin tin with paper muffin cases; set aside. Combine flour and baking powder in a bowl; lightly rub in sunflower spread until mixture resembles fine breadcrumbs.
  2. Stir in dried herbs, courgettes, spring onions, cheese and a couple or so grinds of black pepper. Add egg and milk, stirring gently to mix well – don’t over-mix as this may result in heavy muffins.
  3. Spoon mixture into prepared muffin cups, dividing it evenly between each one. Top each muffin with 2 tomato halves, cut-side up, or one whole tomato, pressing them in lightly. Bake in oven for 25–30 minutes or until risen, golden brown and firm to the touch. Transfer to a wire rack. Serve warm or cold.

Cook’s tips

  • Muffins are best eaten freshly cooked on the day they are made. Once cooled, store any leftover muffins in an airtight container and use within 1–2 days. They are best reheated and served warm.
  • Freeze cold muffins in a sealed freezer bag or individually wrapped for up to 1 month; defrost and serve warm.

Nutritional information

Courgette & tomato muffins - nutritional info