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Comté frittata muffins

Recipe by: Rosie Ramsden

Makes 9 muffins

Here is your base recipe for the simplest mini frittata muffin. They’re so good with a little hint of rosemary like this, but sometimes I’ll double the recipe and mix in chili flakes, anchovies, and asparagus to half the batter and keep the other half cheesy for the kids.

Ingredients

Makes 9 muffins

  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 tsp salt
  • 75g aged Comté, coarsely grated
  • 2 medium free range eggs, lightly beaten
  • 150ml whole milk
  • 40g unsalted butter, melted and cooled slightly

Heat the oven to 160C/fan 140C. Place 9 large paper cases in a muffin tin.

Mix together the dry ingredients. Whisk the wet ingredients in a separate bowl then stir in the dry. The consistency should be thick and gluey.

Spoon roughly 50g into each case, brush generously with the melted butter, grate over more cheese then bake for 20 minutes - I like to cook them low and slow so they don’t dry out.

Allow to cool slightly then serve. They’ll taste great for 2 days kept in a tin.

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