Tomato-Mushroom Muffin

Preheat the oven to 160 °C (fan) and prepare a muffin tin.

Finely dice the mushrooms and tomato, coarsely grate the Fontina and finely chop the basil.

Combine the flour, salt, baking powder and baking soda in a large bowl.

Add the mushrooms, tomato, Fontina and basil to the flour mixture and mix well.

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

Add the flour mixture to the buttermilk-egg mixture and fold in briefly until just combined.

Spoon the batter into the prepared cups, filling each about three-quarters full.

Bake the muffins for 20–25 minutes until golden brown and the surface springs back slightly.

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