Tomato & Oregano Muffins

These delicious little muffins make a perfect snack at home or on the go! The recipe can be adapted to feature your own favourite flavours, but if you don’t use tomatoes, replace them with 200ml milk or a different purée so that the total liquid content is still the same. Try butternut squash and sage or, maybe, go sweeter with peach and vanilla. The choices are endless.

Makes approximately 20 muffins

Ingredients

450g self-raising flour

1½ tsp baking powder

1 tsp dried oregano

½ clove garlic, crushed

200g chopped tinned tomatoes

240ml milk or oat milk

1 tbsp apple cider vinegar

165ml vegetable oil

Method

1. Preheat the oven to 180° C

2. Grease your muffin tins or use paper liners

3. Mix the flour, baking powder and oregano in a large bowl

4. Purée the chopped tomatoes

5. Pour the tomatoes and all the other wet ingredients into the bowl, and mix everything together to make a smooth batter

6. Pour into the prepared baking tin or muffin tray and bake for 15-20 minutes

7. Serve with butter or cream cheese, or just the way they are!