Vintage Cheddar, Courgette & Sun-Dried Tomato Muffins

MAKES 12

If your scone of choice is always cheese over fruit, you’ll love these savoury muffins. Perfect for picnics, they’re quick and easy to make and turn out with no trouble from our Reinforced Silicone 12 Rectangle Mini Cake Mould.

Ingredients

  • 250g plain flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 100g vintage or mature Cheddar cheese, grated
  • 1 large egg
  • 240ml milk
  • 90ml vegetable oil, plus extra for greasing
  • 150g courgette, grated
  • 50g sun-dried tomatoes in oil, drained and chopped

Instructions

  1. Preheat the oven to 190°C/Gas 5. Lightly grease the compartments in the mould with a little vegetable oil.
  2. Sift the flour, salt and baking powder into a large mixing bowl. Stir in about three-quarters of the grated cheese.
  3. Break the egg into a jug and beat in the milk and vegetable oil. Pour the egg mixture into the flour mixture, adding the courgette and sun-dried tomatoes at the same time. Using a metal spoon, gently stir until the ingredients are just combined – you must not beat this mixture or stir it too much.
  4. Spoon the mixture into the greased mould and sprinkle the reserved cheese on top. Bake for 20-25 minutes until risen and golden. Cool for a few minutes, then remove and cool completely on a wire rack.

Tip: The secret of successful muffins is to avoid over-mixing the wet and dry ingredients.