We had these muffins last night with tomato basil quiche. Lola Gray wasn’t crazy about the tomato surprise in the middle of the muffin, but the rest of us enjoyed them quite a bit.
12 small cherry tomatoes, approx
1 1/2 cups self raising flour
1 cup grated zucchini
3/4 cup milk
1 cup grated cheddar cheese
1 egg
1/4 cup olive oil
Grease muffin tins. Preheat oven to 400°F. Prick tomatoes in several places with a skewer to prevent them from bursting during cooking. Sift flour and add zucchini & cheese. Beat egg, oil & milk together until combined. Add liquid to flour & stir until smooth. Place one tablespoon of mixture in each muffin tin. Press a cherry tomato into each mix, fill tins with more mix, covering each tomato completely. Bake 20 minutes until golden.
Note: I froze the leftover muffins, and have given them to the kids with lunch several times now. As you can see from the photo, Fletcher loves finding the surprise tomato inside!
