Roast pepper & tomato muffins makes 6

Mixture
125g plain flour
1/2 teaspoon baking powder
pinch of salt and freshly ground pepper
125 ml milk
1 small Egg
30 ml olive oil
30g mature cheddar cheese
25g roasted red peppers
9 cherry tomatoes
1 teaspoon fresh basil

 Method
1. Line tins with paper muffin cases. Preheat oven to 190°C/375°F/Gas5.
2. In a large bowl sift together the flour and baking powder together, then add the seasoning.
3. Measure milk carefully and place in a medium size bowl. Add egg and oil then whisk together.
4. Grate cheese, tear or chop basil finely, then finely chop the roast peppers.
5. Stir into the milk mixture until blended.
6. Add the wet ingredients into the dry and stir until just combined (so no flour can be seen).
7. Half fill the muffin cases with mixture, add a cherry tomato cut in half.
8. Spoon over some extra mixture, place a half a tomato on top. (each case should be 3/4 full).
9. Bake for approx 20 minutes in a preheated oven until golden and a cake tester inserted in the centre comes out clean.
10. Cool in tins for 3 minutes, then remove to cool finally on a wire rack. Serve warm.