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Cheese & Tomato Muffins

Makes: 18

Hands-on time: 15 minutes 

Hands-off time: 30 minutes 



2 cups cake flour

1 tbsp Royal Baking Powder

1 tsp salt

2½ cups grated cheddar cheese

½ cup sliced sundried tomatoes

1 large egg

1½ cups milk

¼ cup oil 

Serving suggestion:

Lunchbox snacking vegetables 

1. Preheat the oven to 190°C (170°C fan-assisted) and generously spray two 12-hole muffin tin with non-stick spray. 

2. In a large bowl, sift together the flour, 1 tablespoon Royal Baking Powder and 1 teaspoon salt. 

3. Add 2 cups of the grated cheese and all the sundried tomatoes to the bowl and mix until combined. Chef’s tip: alternatively use fresh tomatoes with the seeds removed! 

4. Add the egg, milk and oil and use an electric beater or hand whisk to beat the mixture until just combined. Chef’s tip: mixing until just combined prevents dense muffins! 

5. Spoon the muffin batter into the muffin holes and fill them about ¾ full. 

6. Sprinkle the muffins with the remaining ½ cup of cheese and bake for 20 minutes until risen and firm. Chef’s Tip: Store the muffins in the freezer for up to 3 months 

7. Once baked, remove from the oven. Allow to cool for 10 minutes and pack the muffin into a lunchbox with carrot sticks, grapes and cucumber sticks and ENJOY! 


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