Cheese and Tomato Muffins

Ingredients

• 1 cup grated tasty cheese
• 1/2 cup marinated sun-dried tomatoes, drained, chopped
• 1/2 teaspoon salt

• Basic muffin mix

• 2 1/2 cups self-raising flour
• 1 1/4 cups milk
• 1 egg, lightly beaten
• 90g butter, melted

Method

1. Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
2. Make basic muffin mix: Sift flour into a large bowl. Add cheese, tomatoes and salt to flour and stir to combine. Make a well in the centre. Combine milk, egg and butter in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).
3. Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool. Serve.

Notes

• 
  Muffins freeze well in snap-lock bags, but are best eaten on the day they are made.