Tomato and Pecorino Cupcakes

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Tomato and Pecorino Cupcakes
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
12
Ingredients
2 large eggs
½ cup sunflower oil
¾ cup Greek yogurt
1 cup pecorino romano (cubed)
1 cup cherry tomatoes (halved)
2 Tbsps Basil (shredded)
1 ½ cups all-purpose flour
2 tsps Baking powder
½ tsp baking soda
½ tsp salt
How healthy are the main ingredients?
pecorino romanotomatoBasileggsalt
Product recommendation
Suggested variation; Cherry tomato, pesto and mozzarella muffins Replace the Pecorino with cubed mozzarella and replace the basil with 100 g of pesto marbled through the mixture.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
3.
Mix the tomatoes, basil, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases, then bake in the oven for 20 – 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.