Vintage Cheddar, Courgette & Sun-dried Tomato Muffins | Lakeland Inspiration
If your scone of choice is always cheese over fruit, you’ll love these savoury muffins. Perfect for picnics, they’re quick and easy to make, serving 12.
Ingredients
- 250g, plain flour
- 1/2 tsp, salt
- 1 tbsp, baking powder
- 100g, vintage or mature Cheddar cheese, grated
- 1, large egg
- 240ml, milk
- 90ml, vegetable oil, plus extra for greasing
- 150g, courgette, grated
- 50g, sun-dried tomatoes in oil, drained and chopped
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