Mozzarella, cherry tomato and basil muffins

I'd never made a savoury muffin before Sunday, but I will definitely be making these again!

Makes 6

Preheat oven to 200 degrees C/fan 180 degrees/ gas mark 6.

Sift 150g plain flour, half a tablespoon baking powder and half a teaspoon each of salt and pepper into a large bowl.

Melt 50g unsalted butter and cool slightly.

Beat 2 large eggs and 120ml milk together, then stir into the flour with the butter.  Fold in 150g mozzarella which has been drained and cut into small cubes, 3 tablespoons freshly torn basil leaves and 25g mi-cuit tomatoes, quartere..

Divide the mixture into a greased 6 hole muffin tin (Ha!  I used cases and it was a devil of a job to get the muffins out of them - next time, no cases!) and bake for 25-30 minutes until risen and golden.  Transfer to a wire rack and serve warm or cold.