Mary Berry's 'oozy' cheesy muffins are 'superb' for summer picnics-ready in 20 minutes

Mary Berry has shared lots of recipes throughout her career, both sweet and savoury, including picnic recipes and ones great for on-the-go. Her cheesy muffins have more than 25 five-star ratings on Good Food, and they're perfect for summer picnics, BBQs and more.

The recipe notes said: "Mary Berry's quick savoury muffins are superb with soup, salads or eating on the go. The cheese is lovely and oozy if you serve it warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives."

Ingredients:

• 275g self-raising flour
• One teaspoon of baking powder
• Half a teaspoon of salt
• 50g butter, melted
• One large free-range egg, beaten
• 250ml milk
• 75g Gruyère cheese, grated
• Bunch of basil, leaves only, chopped
• 75g pitted black olives, chopped
• Two tablespoons of sun-dried tomato paste

Method:

Start by preheating the oven to 200°C or 180°C Fan and lining a 12-hole muffin tin with muffin cases.

Measure the flour, baking powder and salt into a large bowl, then mix the butter, egg and milk together in another bowl or jug.

Pour the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter.

Divide the mixture between the cases and bake for around 18 minutes, or until well risen and golden brown in colour.

Remove from the oven and allow to cool slightly before tucking into a nice, warm cheese muffin.