Cheese, tomato and oregano muffins

cheese muffins

What to bake when you don’t feel like something sweet? Cheese, sun-dried tomato and oregano muffins of course! These little balls of heaven are my new favourite snack; and perfect for brekkie on the go, afternoon tea or for work/school lunches. Using buttermilk instead of regular milk really gives the muffins a soft moist texture. This is a simple recipe and takes no time at all to cook, and hey they taste delicious warm or cold. Spinach and capsicum would also work great with this recipe.


  • 2 cups plain flour
  • 2 tsp baking powder
  • 1 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese, grated
  • 1 cup cheddar cheese
  • 2 eggs
  • 200ml buttermilk
  • 3 tbl olive oil
  • 1/2 cup sun-dried tomatoes, drained and diced
  • handful of cheddar cheese, for sprinkling

Makes 10


Preheat oven to 200 degrees. Lightly spray a muffin tray with oil or place muffin cases inside.

Sift flour, baking powder, salt, pepper and oregano together into a large bowl.ย Stir in cheese.

In a jug combine egg, buttermilk and olive oil.

Make a well in the centre of the dry ingredients. Add milk and mix lightly until just combined.

Spoon mixture evenly into prepared muffin tray/cases and sprinkle with extra cheese.

Bake for 20 minutes, or until cooked when tested with a knife.ย Cool in tray for 5 minutes then transfer to a wire rack.

Happy baking, love Jem x


2 thoughts on “Cheese, tomato and oregano muffins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s