Amazingly versatile, cheese, tomato, onion wholewheat muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper

Makes 9 cheese, tomato, onion wholewheat muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. Dice 1 onion. Heat 30 ml olive oil in pan and sauté onion until soft and translucent. Combine 240 g (430 ml) wholewheat flour, 15 ml baking powder and 3 ml salt in a mixing bowl. Add onions and 200 g grated Cheddar cheese and mix. Whisk together 1 egg, 350 ml milk and 50 ml melted butter. Add to flour mixture and mix well. Divide batter among muffin hollows. Arrange 2 slices rosa tomatoes on top of each muffin and season with salt and freshly ground black pepper. Bake for 30 – 35 minutes. Use a thin testing skewer to test if done.

Cheese, tomato, onion wholewheat muffins Cheese, tomato, onion wholewheat muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Cheese, tomato, onion wholewheat muffins