Tomato and mustard muffins

Recipe by: Michelle Darmody

Dijon mustard adds a nice bounce to the muffins.

Tomato and mustard muffins

SERVES

12

PEOPLE

PREP TIME

11

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 50g of melted butter

  • 225mls of milk

  • 1 egg, lightly beaten

  • 1 tsp Dijon mustard

  • 250g self-raising flour

  • 50g coarsely ground polenta

  • ½ tsp cracked black pepper

  • 100g Cheddar cheese, grated

  • 75g of roasted tomatoes, roughly chopped

Method

  1. Preheat your oven to 190°C. Place 12 paper cases in a 12-hole bun tin.

  2. Mix the butter, milk, egg and mustard and set aside.

  3. Mix the flour, polenta, pepper and cheese and add in the wet mixture combining both thoroughly. Stir in the chopped tomatoes.

  4. Scoop the mixture between the prepared paper cases. Bake for 20 minutes until risen and golden.

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