Cheese and Sundried Tomato Muffins

Cheese and Sundried Tomato Muffins


These savoury muffins are really yummy for breakfast or brunch, the sprinkle of Parmesan just gives that extra cheesy flavour.


225 g Mix it! Universal
1 tbsp baking powder
1 tsp mixed herbs, dried
100 g matured cheddar cheese, grated
50 g sundried tomatoes, chopped
85 g unsalted butter
150 g 3,5% fat plain yoghurt
2 medium eggs
For sprinkling:
15 g Parmesan cheese, grated


  • Preheat the oven to 190°C/170˚C Fan/Gas 5. Put 9 muffin cases in a muffin tray.
  • Sieve the mix it and baking powder into a bowl, stir in the mixed herbs, grated cheese and chopped sun dried tomatoes.
  • Melt the butter then lightly beat it together with the yogurt and eggs, stir until all the ingredients are mixed together.
  • Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.
  • Place 2 dessertspoon of mixture into the cases. Sprinkle with the Parmesan cheese. Bake in the preheated oven for approximately 25 minutes until golden brown.
  • Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.