Prep Time
10mins
Cook Time
18-20mins
Makes
12
Difficulty
Easy
Method
1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
2. Measure the flour into a large bowl. Mix the butter, egg and milk together in a jug.
3. Add the cheese and basil to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste or puree to give a rippled effect through the batter.
4. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown.
5. Remove from the oven and allow to cool slightly. Serve warm or cold.
2. Measure the flour into a large bowl. Mix the butter, egg and milk together in a jug.
3. Add the cheese and basil to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste or puree to give a rippled effect through the batter.
4. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown.
5. Remove from the oven and allow to cool slightly. Serve warm or cold.
