Cheese & Tomato Lunchbox Loaves
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- spray oil for greasing
- 2 medium eggs
- 150 ml milk
- 75g butter, melted
- 170g grated cheddar cheese
- 250g self raising flour
- 2 tsp oregano
- salt and pepper to taste
- 100g cherry tomatoes
Method
- Preheat the oven to 180c fan.
- Grease a 12 hold loaf or muffin tin with spray oil.
- Add the eggs, milk, melted butter and grated cheese to a large bowl and mix with a hand whisk.
- Add the flour, oregano and a little salt and pepper and mix again with a spoon.
- Divide the mixture between the loaf tin holes.
- Cut the cherry tomatoes into quarters and add these to the top pushing them down into the mixture.
- Bake in the oven for 25 minutes.
- Allow to cool for a few minutes before removing from the tin.