When I was asked to audition last week I had to take an example of savoury and sweet baking with me. I racked my brain and I realised that over the last two years I haven't made anything savoury. I have in the past but sweetness has taken over my life recently. So I made some sun-blushed tomato, basil and cheddar muffins.
2 cups self-raising flour
1½ cups grated mature cheddar cheese
½ cup drained sun-blushed tomatoes, coarsely chopped
½ cup torn basil
1 cup milk
80g butter, melted
1 egg, lightly beaten
Preheat the oven 180°C/350°F/Gas Mark 4
Mix flour and salt together into a large bowl. Stir in cheese, sun-blushed tomatoes and basil. Beat together the milk, butter and egg.
Add the wet ingredients to the dry and mix lightly, until just combined.
Spoon mixture evenly into 10 muffin cases and bake for 20-25 minutes until cooked and golden on top. Cool in the pan for 5 minutes before transferring to a wire rack.