CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS

Cheesy Garlic, Herb, Paprika & Tomato Muffins image

This muffin recipe is very simple, and produces a heap of tasty muffins that can be served either hot or cold. I prefer them hot, 5-10mins after they are pulled from the oven. They are perfect as a snack, lunch, brunch, afternoon tea, etc., and also particularly good for picnics (e.g. used as a substitute for bread, served alongside salads and cold meats). This recipe has by and large been taken from Alison Holst's cookbook "Meals Without Meat," however I have tweaked it here and there to improve the flavour :) Enjoy!

Provided by wildschwein

Categories Quick Breads

Time 22m

Yield 12 muffins, 6-12 serving(s)

Number Of Ingredients 13

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Ingredients

2 cups grated cheese (cheddar preferable, however other mild-tasting cheeses would be suitable also)
1 1/2 cups self-raising flour (preferably wholemeal)
1/2 teaspoon salt
1 tablespoon raw sugar
1 pinch cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon garlic granules
1 teaspoon dried herbs
1 egg
1 cup milk
2 tomatoes (each sliced into 6)
1 tablespoon melted butter

Steps:

Preheat oven to 210°C.
Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
Mix lightly with your fingertips to combine. Make a well in the center.
In another container, beat the egg and milk until evenly combined.
Pour all the liquid onto the dry ingredients.
Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
Grease your deep muffin pan well.
Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
Sprinkle with additional salt, cheese or paprika if desired.
Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
Serve!