IOW Tomato and Cheese Muffins

• 150g plain flour
• 150g wholemeal flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 egg
• 250ml milk
• 60g plain yogurt
• 60ml vegetable oil
• 1 clove garlic, crushed
• 100g Isle of Wight cherry tomatoes, quartered
• 75g Feta, crumbled
• 200g cheddar, grated
• A handful of olives, destoned and halved
• Half a bunch of spring onions, chopped
• 2 tbsp mixed seeds
• You’ll also need a 12 hole muffin tin, greased. Or silicone muffin moulds

Preheat oven to 180⁰c

Whisk together the flours, baking powder, baking soda and salt in a large bowl.

Whisk together the egg, milk, yoghurt, oil and garlic in a jug or small bowl.

Pour the wet ingredients into the dry ingredients and stir gently.

Add the tomatoes, cheeses, olives and spring onions and stir again, gently, until just mixed.

Spoon the mixture into the muffin tin. Top each muffin with a sprinkle of mixed seeds.

Bake for 25 minutes or until golden and slightly coming away from the sides of the tin or muffin mould.

Allow to cool a little and then carefully remove the muffins and either serve immediately or allow to cool on a wire rack.

The muffins freeze beautifully and are perfect for popping in lunchboxes.