Cheese and tomato muffins

These tasty treats combine the rich indulgence of a traditional muffin with a satisfying savoury twist, making them an ideal snack.

1 hour 15 minutes prep. time
35 minutes cooking time
Serves 8
Salads & light bites

Cheese and tomato muffins on a rack with tomatoes behind them — Serve the muffins with a little oil and balsamic vinegar for a light snack | © National Trust Images/William Shaw

500g strong plain flour
9g fast action dried yeast
1 tsp salt
400ml water
80ml cold pressed rapeseed oil
15ml balsamic vinegar
5g dried rosemary
150g cherry tomatoes, quartered
100g red onion, finely diced
3g cracked black pepper
3g salt
240g Cheddar cheese, grated

Top tips

The dough will be sticky at first, but after you’ve kneaded it, you should find it becomes smooth and soft. Don't forget to leave enough time for your muffins to prove.

Step 1

Put the flour, yeast and salt into a mixing bowl, add the water and 20ml of the cold pressed rapeseed oil.

Step 2

Mix the dough until sticky. If you're using a standard mixer and dough hook, this will take about 5 minutes. Scrape down the sides of the bowl and mix for another couple of minutes.

Step 3

Lightly flour your worktop and tip the dough onto this. Start to knead by stretching and folding the dough, continuing until smooth. Place the dough in a bowl, cover and leave to prove for 1 hour.

Step 4

Once the dough has proved, preheat your oven to 160°C (140°C fan/gas mark 3). Tip the dough onto your worktop and knock back.

Step 5

Cut into eight, even-sized pieces, then shape these into balls by rolling them with your hand on the work surface.

Step 6

Place each piece into the muffin tin.Top the muffins with the tomatoes, red onion and rosemary, pressing these gently into the top of the dough. Sprinkle with the salt and pepper, and drizzle over the remaining oil.

Step 7

Add the cheese to the top and leave covered, to prove until each muffin rises over the top of its tin.

Step 8

Place your muffins into the oven at 160°C (140°C fan/gas mark 3) and bake for around 20 minutes. Remove from the oven and leave to rest for 5–10 minutes before turning them out of the tin.