July 3rd, 2016
Cheddar and sun – dried tomato muffins
1 tablespoon baking powder
1 tablespoon caster sugar
150 g grated Cheddar cheese
5 tablespoons olive oil
2 eggs, lighly beaten
125 ml milk
2 cloves garlic, crushed
75 gr sun dried tomatoes
50 g black olives, roughly chopped
1 teaspoon dried oregano
freshly ground black pepper
Preheat the oven to 190 C. Line 12 cups with paper muffin cases.
Mix the flour, baking powder, sugar and Cheddar cheese in a large bowl. In a separate bowl, mix together the olive oil, eggs and milk. Stir in the garlic, sun – dried tomatoes, olives, oregano and a little salt and some black pepper to taste. Add the wet ingredients to the dry ingredients and mix briefly until just combined.
Spoon the batter into the prepared muffin cups, diving it evenly. Bake in the oven for about 20 minutes, or until well risen and firm to the touch.
Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve warm or cold.