Cheese and mustard mini muffins

Author: Kate Belcher

Photographer: Steve Baxter

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Serves: 32 (makes 32)

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

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1 ¾ cups self-raising flour

1 teaspoon baking powder

1 ½ cups loosely packed sun-dried tomatoes, chopped

6 sage leaves, finely chopped

75g reduced-fat cheddar cheese, cubed

1 tablespoon oil

2 eggs, lightly beaten

1 ½ tablespoons wholegrain mustard

150ml skim milk

½ cup cranberry sauce, to serve

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Instructions

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1 Preheat oven to 200ºC. Sift flour and baking powder into a bowl. Stir in tomatoes, sage and cheese. Make a well in the centre then add oil, eggs, mustard and milk. Mix until just combined.

2 Place teaspoonfuls of mixture into paper mini-muffin cases so each is about three-quarters full. Place on two baking trays and bake for 8-10 minutes until risen and golden. Transfer to wire racks to cool a little.

3 Peel off muffin cases then line muffins up on serving platter. Serve warm or at room temperature with cranberry sauce.

Variations

Use 16 regular muffin cases if you prefer. Bake for 15 minutes.

HFG tip

This recipe freezes well for up to 1 month.

Nutrition Info (per serve)

Calories 55cal

Kilojoules 230kJ

Protein 3g

Total fat 2g

–Saturated fat 1g

Carbohydrates 10g

–Sugars 2g

Dietary fibre 1g

Sodium 130mg

Calcium 40mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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