Goat's cheese & sun-dried tomato muffins

Muffins don't have to be sweet: these savoury ones are irresistible! Using Rice Dream gives them a lovely light texture.

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 12

What you need:

• 200g self-raising flour
• 10g flat-leaf parsley, finely chopped
• 75g sun-dried tomatoes, roughly chopped, plus 12 extra slices for the muffin tops
• 150g crumbly goat's cheese, crumbled
• sea salt and freshly ground black pepper
• 2 eggs
• 100ml olive oil
• 200ml Calcium or Organic Rice Dream
• 1 log goat's cheese, cut into 12 discs

What you do:

1. Preheat the oven to 220°C/200°C fan/gas mark 7. Line a 12-hole muffin tin with muffin cases.
2. Place the flour, parsley, tomatoes and crumbled goat's cheese into a large mixing bowl and season well. In another bowl, whisk together the eggs, olive oil and Rice Dream.
3. Pour the Rice Dream mixture into the flour mixture and stir lightly to combine until all the dry flour has been mixed in, but no more than that (muffins benefit from being under-stirred).
4. Spoon into the muffin cases then top with the slices of goat's cheese and an extra tomato slice.
5. Bake for 15 minutes until risen and golden.

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