Tomato and Pecorino Cupcakes
7,2 / 10
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.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
Mix the tomatoes, basil, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
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.