Food: Three cheese & tomato muffins
Three cheese & tomato muffins
MAKES 12
- 250g · 9oz plain flour
- 50g · 2oz ground almonds
- 50g · 2oz finely grated pecorino
- 1 tbsp baking powder
- a pinch of sea salt
- 3 medium eggs
- 225ml · 8fl oz whole milk
- 5 tbsp good olive oil
- 8 sun-dried tomato halves in
- oil finely chopped
- 100g · 3½ oz emmenthal cut
- into 1cm · ½ in dice
- 100g · 3½ oz gruyère cut into
- 1cm · ½ in dice
- 2 rounded tbsp pesto
- 1 heaped tbsp coarsely snipped chives
♥ Preheat the oven to 220C/200C fan/gas 7, and arrange 12 paper muffin cases inside a muffin tin. Combine the flour, ground almonds, grated pecorino, baking powder and salt in a large bowl. Whisk the eggs and milk in another large bowl, then stir in the olive oil. Pour this mixture on to the dry ingredients and combine into a lumpy batter. Fold in the sun-dried tomatoes. Combine the two cheeses and, setting aside about a quarter, fold in the remainder. Dot with the pesto and gently fold over a few times to streak the mixture. Divide among the paper cases, filling them to within 1cm · ½ in of the top. Place a couple of cubes of the reserved cheese in the very centre of each muffin, then scatter over a pinch of chives.
♥ Bake for 10 minutes, then turn the oven down to 190C/170C fan/gas 5 and bake for another 15 minutes. Serve warm or newly cooled. They are particularly good eaten warm when the cheese is gooey, but they will keep for several days stored in an airtight bag, and can be reheated in a 190C/170C fan/gas 5 oven for 10 minutes.
Share this article
