Mozzarella Tomato Muffin

Lightly grease the muffin tin if you bake without paper liners.

If needed, pat dried tomatoes briefly with kitchen paper so the batter doesn't become too wet.

If you first toss the cubes in flour, they are less likely to sink while baking.

Ingredients at room temperature mix more evenly.

Don't overmix, otherwise the muffins become firm instead of light.

Fill the wells to about three quarters and test with a wooden skewer towards the end to check doneness.

They taste especially good warm because the mozzarella will still be slightly melted.