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Cheese and Cherry Tomato Muffins

Who doesn’t love a muffin? These ones from Annabel Karmel are great for baby-weaning, working from home lunches, and home school snacks.

Top tip: for best results, use a 12-hole silicone muffin tray

Serves 12 Total Time 45 mins


  • 225g self-raising flour
  • 1 tbsp chives, snipped
  • 5 spring onions
  • 70g mature cheddar cheese, grated 
  • 20g parmesan cheese, grated
  • 30g feta cheese, crumbled
  • 10 cherry tomatoes
  • 1 large egg
  • 200ml buttermilk
  • 75ml sunflower oil


  1. Preheat the oven to 180˚C/Gas Mark 4. Measure the flour, chives, spring onion and cheeses into a bowl. Season with a little pepper.
  2. Mix the egg, buttermilk and oil together in a jug. Add the wet ingredients to the dry ingredients and gently mix.
  3. Line a 12-hole muffin tin with paper cases and spoon in the mixture to each. Top with the chopped tomatoes.
  4. Bake for 25 minutes until lightly golden. Leave to cool on a wire-rack before tucking in.

Want more from Annabel Karmel? View the whole range on our site.

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