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Ingredients
- 170 g (6 oz) self-raising flour
- 1/2 teaspoon baking powder
- 185 ml (6 fl oz/3/4 cup) milk
- 1 egg, beaten
- 1 roma (plum) tomato, chopped
- 2 bocconcini (fresh baby mozzarella cheese), chopped
- 1 1/2 tablespoons shredded basil
- 30 g (1 oz) unsalted butter, melted and cooled
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease 24 mini muffin holes.
2. Sift the flour and baking powder into a large bowl. Make a well in the centre.
3. Whisk the milk and eggs together, then pour into the well. Add the tomato, bocconcini, basil and melted butter. Fold gently until just combined, the mixture should be lumpy.
4. Divide the mixture evenly among the muffin holes. Bake for 25 minutes, or until golden. Cool for 5 minutes, then turn out onto a wire rack.
