Cheesy Breakfast Muffin



500 ml cake flour
15 ml baking powder
2 ml salt 1 ml cayenne pepper
2 ml freshly ground black pepper
15 ml dried mixed herbs or 20 ml fresh chopped mixed herbs
45 ml spring onions, chopped
1 red pepper, seeded and chopped
250 ml (100g) grated cheddar cheese
2 eggs
125 ml milk
125 ml sunflower oil
125 g mini Rosa tomatoes


1. Preheat oven to 190°C.

2. Sift all the dry ingredients except the herbs together; Add the herbs, onions, peppers and cheese.

3. Beat the eggs, milk and oil and add to the dry ingredients until flour is moist. Batter must still be lumpy. Mix lightly.

4. Fill the hollows of a greased muffin tin up to ¼ full. Place a tomato in the centre of each hollow on top of the batter. Fill with the remaining batter up to 2/3 full.

5. Bake for 20 – 25 minutes or until muffins spring back when gently pressed with the finger.

6. Allow to cool. Cut muffins in halve and spread with cream cheese. Close muffins and wrap with Glad Style Wrap or place in a Glad Sandwich Bag

7. Pack in a lunch box for a filling snack.