Cheese & Tomato Muffins

30 minutes preparation 20 minutes in the oven

These incredible muffins are completely moreish and addictive. Warm from the oven or cold from the tin, they are delicious and a wonderful way to use up any green tomatoes left on the vine once the weather turns.

MAKES TWELVE.

VEGETARIAN

Here's how you do it

1.       Firstly, finely chop your tomatoes and leave to one side.

2.       Now mix the milk, eggs, softened butter, salt, flour and baking powder until a fairly gloopy mix. Gloopy? Weird word to use? Perhaps, but it needs to look gloopy, don’t let the word put you off.

3.       Now mix in your grated cheese and then the chopped tomatoes.

4.       Carefully spoon your mixture into a greased muffin tin, filling the muffin cups to the top.

5.       Sprinkle the tops with a little more grated cheese and the chopped chives.

6.       Now bake at 180 degrees for 20-25 minutes, until the cheese on top starts to brown.

7.       Remove from the heat and allow to cool on a wire tray. Now walk away, so that you won’t be tempted until it’s time to serve them. However, they are delicious warm. Just saying.

I created this recipe as a fun way to use up our leftover green tomatoes, that had heard rumours that autumn was closing in and simply gave up bothering to ripen. Happily, upon the first mouthful, I knew that it was love at first bite, so it made the cut here today. However, you do not need green tomatoes for this recipe. Our heritage varieties work beautifully with their lush array of colours. If using our yellow cherry tomatoes, throw three or four red cherry tomatoes in as well, for a little added colour.

These are so scrummy, if you end up eating the whole batch straight from the oven, there will absolutely, in no way, be any judgement from me. If they do make it to a tin for the following day, congrats. You did better than us. They would work wonderfully for picnics in the woods, a welcome snack at the beach, after your toes have frozen stiff from paddling or simply popped into a lunch box for school or work the next day. Kudos if you take them in your camper van and reheat them in your oven, parked up at the side of the road, inviting strangers to slow their pace as they walk by. That’s living the dream.

Ingredients

  • 350g of our heritage or yellow cherry tomatoes (or green tomatoes that have not yet ripened, or even just red cherry tomatoes)
  • 100ml milk (or almond milk)
  • 2 free-range eggs
  • 100g butter, softened (or vegan equivalent)
  • 150g plain flour (or gluten free flour)
  • Pinch of salt
  • 1 heaped tsp of baking powder (or omit for gluten free)
  • 150g grated mature cheddar cheese (or our Applewood vegan cheese)
  • Grated cheese to top (or our Applewood vegan cheese again, its deliciously smoked and melts beautifully)
  • Chopped chives to sprinkle

What’s in this recipe