Freedom from Torture - Jane Beedle’s Savoury Cheese and Tomato Muffins

Jane Beedle’s Savoury Cheese and Tomato Muffins

To help us celebrate the launch of Bake Freedom, Great British Bake Off finalist Jane Beedle joined us in our south-east centre in London to bake up a storm and provide us with some tasty recipes to inspire you. First up, here's Jane's delicious recipe for Savoury Cheese and Tomato Muffins.

Use an extra strong cheddar, parmesan or gruyere cheese. You can swap the basil and chives for fresh or dried thyme and the tomatoes for peppers. Experiment and make them your own. They are delicious eaten warm. You can freeze them on the day of baking, then defrost thoroughly and warm in the oven for 5-10 minutes.- Jane Beedle

Time: 40 minutes

Makes: At least six muffins

You will need a muffin baking tray, lined with paper muffin cases


  • 40g salted butter – melted
  • 75ml whole milk
  • 1 large egg – lightly beaten
  • 100g extra strong cheddar – grated
  • 1Red onion - grated
  • 8 cherry tomatoes – each cut into 8
  • 1 tbs fresh basil – finely chopped
  • 1 tbs fresh chives – finely chopped
  • 1 vegetable oxo cube
  • 130g self-raising flour
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ground black pepper
  • pumpkin seeds or sunflower seeds (optional)


Preheat the oven to 180C (conventional) 160C (Fan)

In a large bowl, lightly whisk together melted butter, milk and egg.

Stir in the grated cheddar, onion, tomatoes, basil and chives.

Sieve together the flour, baking powder, salt, smoked paprika, black pepper and Oxo cube.

Gently fold the flour mixture into the egg mixture.

Divide equally between the 6 muffin cases, sprinkle with pumpkin seeds.

Bake in preheated oven for 20 – 25 minutes until a skewer inserted into the centre comes out clean.









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