These make great snacks for picnics or barbecues and you could also add a filling. If you use sun-dried tomatoes that are in oil, drain off the oil but don't discard - you can use this in the recipe. We used the Dualit Mini Oven to bake the muffins.

Shopping List

• 225g (8oz) self-raising flour
• ½ tsp salt
• 1tsp mixed herbs / chopped sage
• 50g (2oz) grated hard cheese
• 1 egg, beaten
• 140ml (¼ pt) milk
• 3 tbsp light olive oil
• 50g (2oz) sun-dried tomatoes, chopped
• You will need two mini muffin trays, well brushed with softened butter

Method

1. Preheat your Mini Oven to 200°, set to Bake, rack position C.
2. Sieve together flour and salt, add herbs and grated cheese. Mix together the egg, milk, oil and tomatoes, stir into the dry ingredients with a fork, taking care not to over mix. The mixture should be claggy and lumpy.
3. Drop equal spoonfuls of the mixture into the tins.
4. Bake for 10-15 minutes.
5. These are lovely served warm. If serving cooled, cut a groove through each with a serrated knife and fill with ribbons of thinly sliced ham, and a drop of cranberry sauce.