Cheese, tomato and oat muffins recipe

  • Serves 12
  • 10 mins to prepare and 20 mins to cook
  • 190 calories / serving
  • Freezable
  • Healthy
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Cheese, Tomato & Oat Muffins (h)

Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with paper cases.

Mix 50g oats, flour and cheese together, season. Add the tomatoes. Mix together the egg, butter and milk and mix into the flour to form a batter. Spoon into the paper cases and sprinkle with the remaining 1 tbsp oats. Bake for 20 minutes or until golden.

Serving suggestion

Serve warm with a vegetable soup.

Cook’s tip

Try adding a tsp of pesto sauce to the mix for extra flavour.

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  • Ingredients

  • 50g regular or jumbo rolled oats + 1tbsp for sprinkling
  • 250g self raising flour
  • 100g mature hard cheese (e.g. Cheddar), grated
  • 75g sun dried tomatoes, chopped
  • 1 medium egg, beaten
  • 50g butter, melted
  • 225ml semi skimmed milk
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  • Energy 799kj 190kcal 10%
  • Fat 8.7g 12%
  • Saturates 4.5g 23%
  • Sugars 1.5g 2%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 23.1g Protein 5g Fibre 1.6g

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