- 100g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- 5 tablespoons milk
- 1 tablespoon olive oil
- 1 tablespoon tomato purée
- 1 medium egg
- 1 tablespoons Worcestershire sauce
- ½-1 teaspoon Tabasco® sauce, depending on taste
- 40g sun blush-tomatoes, chopped
- 55g cream cheese
- 1-2 sticks of celery
Sift the flour, baking powder, bicarbonate of soda, celery salt and pepper into a medium bowl and mix together.
Measure the milk into a jug and whisk in the egg, olive oil, tomato puree, Worcestershire and Tabasco® sauces.
Make a well in the centre of the dry ingredients, pour in the wet ingredients and add the chopped tomatoes. Combine everything together to make a batter.
Spoon the mixture equally between the mini muffin tray cups. Bake in the centre of the oven for 8-9 minutes until golden brown and well risen. Remove from the tin and cool.
Spread the tops with the cream cheese and top each muffin with 3-4 pieces of the celery. Serve straight away or place into an airtight container and store in the refrigerator.