Cheese and Sundried Tomato Muffins

Cheese and Sundried Tomato Muffins

Tags: Desserts Cakes and biscuits

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


225 g
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
natural yogurt
2 medium
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.

At a glance

Preparation time
15 min
Cooking time:
25 min
Cooling/resting time
5 min
Products in this recipe