Saturday, 13 October 2012

Easy cheesy muffin scones - Recommended Recipe!

Easy cheesy muffin scones - makes 12, preparation 10 minutes, cooking 20-25 minutes

A little butter or oil, for greasing
7 sundried tomatoes (about 45g) or 7 cherry tomatoes
250g self raising flour
80g The Co-Operative lighter mature cheese, grated
Handful of fresh chopped herbs, optional
200ml The Co-Operative low fat natural yoghurt
1 large free range egg
3 tbsp olive oil


  1. Preheat the oven to 190C/fan 170C/Gas 5 and lightly grease a 12 hole muffin tin with butter or oil.  Cut the tomatoes into small pieces.
  2. Put the flour into a bowl, add the tomatoes, cheese and herbs, if using.
  3. Put the yoghurt into a jug, add the egg and oil, and stir.  Add this to the flour mix and blend everything together.
  4. Spoon into the muffin tins and bake for 20-25 minutes or until light golden brown.

Per serving - 170 kcal, 7.9g fat, 1.7g saturated fat, 3.5g sugar, 0.5g salt.

Source - The Co-Operative instore magazine.