Tomato-Fontina Muffin

Preheat the oven to 160 °C (fan) and prepare a muffin tin (without paper liners).

Finely dice the tomatoes and Fontina and put both into a large bowl.

Mix the flour, baking powder, baking soda, salt and basil, then add the dry ingredients to the tomatoes and Fontina; mix briefly.

In a second bowl, beat the eggs, oil and buttermilk briefly until frothy.

Add the flour mixture to the egg-and-buttermilk mixture and fold just until a batter forms.

Lightly grease the muffin cups and fill the batter evenly.

Bake the muffins for about 20–25 minutes until golden and a skewer inserted comes out clean.

Let the muffins rest for 5 minutes, then remove them from the pan and serve warm.