Healthy Vegan - Savoury Cherry Tomato, Paprika Mozzarella Muffins

I had a sudden yearning for savoury scones and I blame Johanna who blogs over at Green Gourmet Giraffe for this as she has been making and baking savoury muffins in her Melbourne home.  
Also, we picked up a big block of mozzarella for panini and I have been wondering what to do with the rest, so this is the first of mozzarella recipes to come....or perhaps not, that is if we use it up for more homemade panini's.
When I bit into the muffin, the scent of the spices, mostly the smoked paprika hit my face.  The flavour is almost pizza like.  I also loved the colours, the lipstick red from the cherry tomatoes was eye popping and the greens from the spring onions a little frazzled from the bake and if you look closely you can see the creamy melt from the mozzarella cheese.

 We did not finish these Savoury Cherry Tomato, Paprika and Mozzarella Muffins on the day as the recipe makes a dozen.  
Look I am greedy, but even I cannot eat half a dozen.  However, we did polish them off  over three days.  I took mine into work and gave it a few seconds burst in the microwave for warmth.  It made for a change from a sweet muffins and flapjacks. 

 I am sharing the Savoury  Cherry Tomato, Paprika Mozzarella Muffins with Treat Petite hosted by The Baking Explorer and CakeyBoi.; and CookBlog Share; hosted by  Hijacked By Twins; Easy Peasy Foodie and Recipes Made Easy.



 Savoury Mozzarella Muffins
Makes 12
Ingredients
2eggs
100ml milk
1 teaspoon salt
1 teaspoon chilli flakes
1 teaspoon smoked paprika
4 spring onions, sliced
200grams mozzarella, cubed
275g plin flour
3 teaspoons baking powder
12 cherry tomatoes, halved or quartered
Method
Whisk eggs in a bowl, then stir in all the ingredients except for the flour and baking powder and cherry tomatoes.
Then sift in the flour and baking powder and stir carefully to combine.
Distribute between the 12 muffin cases, topped with 1 whole cherry tomato that has been sliced. 
Bake at gas mark 4/180oc for 20 - 25 minutes or until risen and golden.
Best enjoyed on the day, but good for up to 3 days.
Adapted from here


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