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10 ratings, avg : 5.00

Cheesy muffins with a hint of spice and gorgeous cherry tomatoes hiding underneath. A great savoury breakfast, a quick snack, or a substitute for bread when you fancy something different.

I love savoury muffins. I think I don’t make enough of them actually. They are such a convenient thing to have on hand. They are great for those rushed early starts or midmorning munchies. They are also gorgeous with a bowl of soup, or any other dinner that might need “mopping up”.

These corn muffins with cherry tomatoes and cheese are quite special. Mostly due to the spices that give them a bit of an exotic flair. Don’t worry if you have kids, they are barely noticeable (the spices that is, probably not the kids). In fact if you are a spice fan you might want to up the quantities a little. The cherry tomatoes at the bottom, apart from being pretty, are also quite delicious and help keep the muffins nice and moist. I have a feeling these guys will be great with boiled eggs, and goodness knows we are going to have plenty of those around very soon…!


24-30 cherry or grape tomatoes (I used a combination), halved

a few rings of onion (optional)

120 gr corn meal

140 gr all purpose flour

2 Tbs sugar

1 Tbs baking powder

1 tsp salt

1/2 tsp cumin powder

1/4 tsp chilli powder

1 cup milk

4 Tbs oil

1 egg

100 gr yellow cheese, grated (kasseri or cheddar)

Step 1

Place the tomato halves cut side down in a lightly greased 12-hole muffin pan. My cases held 4-5 pieces of tomato. If you want add a ring of onion around the tomatoes. Place the pan in a cold oven and preheat it to 170C fan (180C conventional). After the oven has reached the temperature, if necessary, leave the tomatoes in for another 5 minutes till starting to soften and wither.

Step 2

In the meantime, in a large bowl whisk the corn meal, flour, sugar, baking powder, salt, cumin and chilli. In a separate bowl whisk the milk, oil and egg. Add the wet ingredients to the dry and mix until you see only a little flour. Add the cheese and continue mixing till incorporated.

Step 3

Fill the muffin pan with the mixture, taking care not to dislodge the tomatoes. Bake for about 20 minutes or until a toothpick comes out clean (or with a few dry crumbs).

Step 4

Let cool for a few minutes in the pan, then carefully remove the muffins and place on a rack to cool completely. It’s best if you slowly twist the muffins in the pan so the sides unstick, before you lift them out.

10 ratings, avg : 5.00

So, what do you think? Leave me a comment!

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