Giant Tomato and Rosemary Muffins

cook 30 mins
  • 3 tablespoons groundnut oil, plus extra for greasing
  • 2 tablespoons grated Parmesan-style cheese
  • 200 g (7 oz) plain wholemeal flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground onion powder
  • 1/4 teaspoon ground garlic powder
  • 50 g (2 oz) sun-dried tomatoes, chopped
  • 275 ml (9 fl oz) full-fat natural yogurt
  • 2 large eggs, beaten
  • 2 tablespoons sun-dried tomato paste or tomato purée
  • Preheat the oven to 200°C (400°F), Gas Mark 6, and grease a 6-cup giant muffin tin or Yorkshire pudding tin, with holes approximately 9 cm (3 1/2 inches) across and 5 cm (2 inches) deep.
  • Mix half of the cheese in a large bowl with the flour, baking powder, bicarbonate of soda, black pepper, rosemary, and onion and garlic powder. Mix half of the sun-dried tomatoes with the yogurt, eggs and sun-dried tomato paste or purée in another bowl or jug. Pour the wet ingredients into the dry ingredients and stir with a large spoon until just combined.
  • Divide the mixture between the holes in the tin, then top with the remaining sun-dried tomatoes and grated cheese. Bake in the preheated oven for 18–20 minutes, or until a skewer inserted into one of the muffins comes out clean. Cool for a few minutes on a wire rack, then serve.
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