CHEESE AND TOMATO MUFFINS

MAKES 6
low fat cooking spray; 100g ripe cherry tomatoes, quartered; 180g plain flour; tsp baking powder; tsp bicarbonate of soda; half tsp salt; 50g low fat mature cheddar, grated; 15g caster sugar; 30g low fat margarine, melted; 120ml skimmed milk; 1 egg, beaten lightly; 20g pumpkin or sunflower seeds.
METHOD:
Preheat oven to 190oc. Line a muffin tray with 6 cases. Mist a frying pan with cooking spray and fry tomatoes for 2-3 minutes until softened.
Sift the flour, baking powder, bicarbonate of soda & salt into a bowl, then stir in the cheese and sugar.
Whisk together margarine, milk & egg, then stir in the tomatoes. Stir into the dry ingredients, being careful not to overmix.
Spoon into muffin cases and top with the seeds. Bake for 16-18 minutes until golden & cooked through. They are best eaten warm.