Preparation Time
20 minutes
Serves
12
Ingredients
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225g self-raising flour
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1 tsp baking powder
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1 tbsp snipped chives
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5 spring onions, finely sliced
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70g mature Cheddar cheese
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40g Parmesan, grated
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30g feta cheese, crumbled
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1 large egg
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200ml buttermilk
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75ml sunflower oil
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10 cherry tomatoes, roughly chopped
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Freshly ground black pepper
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Preheat the oven to 160°C/325°F/Gas 3 and line a 12-hole muffin tray with paper cases.
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Sift the flour and baking powder into a bowl and add the chives, spring onion and cheeses in a bowl. Season with a little pepper.
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Mix the egg, buttermilk and oil together in a jug.
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Add the wet ingredients to the bowl of dry ingredients and gently mix.
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Divide the muffin mixture evenly between the paper cases, top with the chopped tomatoes and bake for 25–30 minutes until well risen and lightly golden.
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Remove from the oven and transfer the muffins in their paper cases to a wire rack to cool (they will deflate slightly). Store in an airtight container for up to 2 days.
Suitable from 6 months.
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