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Cheesy Breakfast Muffins


  • 275g/9¾oz Self Raising flour
  • 50g/1¾oz Wyke Farms salted butter, melted
  • 1 large free-range egg, beaten
  • 250ml/9fl oz milk
  • 75g/2⅓oz Wyke Farms mature cheese, grated
  • bunch of basil, leaves only, chopped
  • 2 tbsp sun-dried tomato paste or tomato puree


  1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
  2. Measure the Homepride Self Raising flour and salt into a large bowl. Mix the butter, egg and milk together in a jug.
  3. Add the Wyke Farms Mature cheese and basil to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste or puree to give a rippled effect through the batter.
  4. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown.
  5. Remove from the oven and allow to cool slightly. Serve warm or cold.


Top tip: we like to grate a little extra cheese to sprinkle over the top of the muffins before baking.