Mary Berrys Fast Cheesy Herb Muffins Recipes

MARY BERRY'S CHEESY MUFFINS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
• Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug.
• Add the cheese, basil and olives 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 to give a rippled effect through the batter.
• Divide the mixture between the cases and bake in the oven for 18-20 minutes, or until well risen and lightly golden brown.
• Remove from the oven and allow to cool slightly. Serve warm or cold.

MARY BERRY'S FAST CHEESY HERB MUFFINS

Steps:

• Preheat the oven to 200˚c/ 180˚c Fan/Gas 6 and line the tin with muffin cases (see note). Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Mix in the sun-dried tomato paste right at the end to give a rippled effect through the batter (see note). Divide the mixture between the cases and bake in the oven for 18-20 minutes, until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Cook's notes: • If you can't find muffin cases, you could use cupcake cases; they are larger than fairy cake cases, but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins. • Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect. Prepare Ahead: Best made and eaten on the day but will keep for 2 days in the fridge in an airtight container. Freeze: The muffins freeze well for up to a month. Defrost and warm through at a low heat in the oven to refresh.