Muffins with zucchini, tomato and cheese

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An original recipe for Sunday brunch: tasty cheese muffins with tomato and zucchini.

For 12 muffins:

  • 225 grams self-raising flour
  • 100 grams zucchini, grated
  • ½ teaspoon salt and black pepper
  • 100 grams of mature cheddar cheese
  • 175 ml milk
  • 1 egg
  • 55 ml olive oil
  • 14 cherry tomatoes

As a garnish:

  • Scrambled eggs
  • Toasted bread
  • fried bacon
  • Spreadable Lurpak butter (for toast)

Whisk the milk, egg and oil in a bowl and add this liquid mixture to the dry ingredients. Whisk well to mix everything together.

Grease 12 muffin tins and fill them halfway with the batter. Poke a hole in the cherry tomatoes with a knife; this prevents them from bursting in the oven. Place the tomatoes on top of the batter and spoon the rest of the mixture over the tomatoes. Bake the muffins for 20 minutes until they start to feel firm.

Cut the muffins in half and serve with buttered toast, crispy bacon and scrambled eggs.

Source: Culy by
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