Creamy Tomato Stuffed Cheese Muffins
10 min
Veggie
24554
For 12 Portions
260 g
cheese, sliced
220 ml
whole milk
175 g
cream cheese with herbs
110 g
tomato, sundried, in oil
2
egg
280 g
wheat flour
60 ml
sunflower oil
3 tsp
baking powder
1 tbsp
sugar
1 tsp
white wine vinegar
1/2 tsp
salt
pepper
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Cut the cheese into small pieces.