Cheesy Garlic, Herb, Paprika & Tomato Muffins

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Total Time
22mins
Prep 10 mins
Cook 12 mins

This muffin recipe is very simple, and produces a heap of tasty muffins that can be served either hot or cold. I prefer them hot, 5-10mins after they are pulled from the oven. They are perfect as a snack, lunch, brunch, afternoon tea, etc., and also particularly good for picnics (e.g. used as a substitute for bread, served alongside salads and cold meats). This recipe has by and large been taken from Alison Holst's cookbook "Meals Without Meat," however I have tweaked it here and there to improve the flavour :) Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 210°C.
  2. Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
  3. Mix lightly with your fingertips to combine. Make a well in the center.
  4. In another container, beat the egg and milk until evenly combined.
  5. Pour all the liquid onto the dry ingredients.
  6. Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
  7. Grease your deep muffin pan well.
  8. Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
  9. Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
  10. Sprinkle with additional salt, cheese or paprika if desired.
  11. Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
  12. Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
  13. To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
  14. Serve!
Most Helpful

4 5

Apart from the fact that I completely forgot the tomato these tasted really nice. I think it's important to use quite strong cheese as I used very mild stuff and you barely noticed that cheese was in there. Nice recipe!

4 5

We only use 1 cup of the cheese, and they are still great. My husband likes the extra flavor these have. I like the color they add to the dinner table.

4 5

I made these yesterday and they were really easy to put together, Great just out of the oven and I froze the remainder... I microwaved one this morning for breakfast and it was nice and moist. The tomato topping was different but definitely stirred the tastebuds.. I didn't have smoked paprika and think I will add some ham next time even though the recipe came from meals without meat.