Cheesy Garlic, Herb, Paprika & Tomato Muffins
"This muffin recipe is very simple, and produces a heap of tasty muffins that can be served either hot or cold. I prefer them hot, 5-10mins after they are pulled from the oven. They are perfect as a snack, lunch, brunch, afternoon tea, etc., and also particularly good for picnics (e.g. used as a substitute for bread, served alongside salads and cold meats). This recipe has by and large been taken from Alison Holst's cookbook "Meals Without Meat," however I have tweaked it here and there to improve the flavour :) Enjoy!"
- Ready In:
- 22mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 6-12
ingredients
- 2 cups grated cheese (cheddar preferable, however other mild-tasting cheeses would be suitable also)
- 1 1⁄2 cups self-raising flour (preferably wholemeal)
- 1⁄2 teaspoon salt
- 1 tablespoon raw sugar
- 1 pinch cayenne pepper
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1 teaspoon dried herbs
- 1 egg
- 1 cup milk
- 2 tomatoes (each sliced into 6)
- 1 tablespoon melted butter
directions
- Preheat oven to 210°C.
- Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
- Mix lightly with your fingertips to combine. Make a well in the center.
- In another container, beat the egg and milk until evenly combined.
- Pour all the liquid onto the dry ingredients.
- Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
- Grease your deep muffin pan well.
- Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
- Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
- Sprinkle with additional salt, cheese or paprika if desired.
- Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
- Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
- To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
- Serve!
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Reviews
-
Apart from the fact that I completely forgot the tomato these tasted really nice. I think it's important to use quite strong cheese as I used very mild stuff and you barely noticed that cheese was in there. Nice recipe! -
We only use 1 cup of the cheese, and they are still great. My husband likes the extra flavor these have. I like the color they add to the dinner table. -
I made these yesterday and they were really easy to put together, Great just out of the oven and I froze the remainder... I microwaved one this morning for breakfast and it was nice and moist. The tomato topping was different but definitely stirred the tastebuds.. I didn't have smoked paprika and think I will add some ham next time even though the recipe came from meals without meat.
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
I love cooking. I enjoy organic gardening and finding new ways to use my homegrown produce. I have a good knowledge of a number of regional cuisines, particularly australian, italian, german, american, chinese, indonesian, and japanese foods. I also have an extensive knowledge and experience in vegetarian cuisine. My partner and I absolutely love cooking together, and make a lot of our own jams, pickles, preserved fruit and vegetables, sauces, stocks, dried herbs, and icecream toppings!
