These are great for snacks , lunchboxes and picnics. The recipe is from ” Home Food” by Olia Hercules.
Ingredients
- 18 large seedless grapes total weight about 150g
- oil or butter for greasing
- 2 eggs
- 100 g unsalted butter melted and cooled
- 250 ml whole milk
- 40 g caster sugar or honey
- 250 g self raising flour
- 150 g feta, crumbled
- sea salt
Servings:
Instructions
- Preheat the oven to 180 C Fan.
- Halve the grapes and if there are any seeds remove them. Prepare a 12 hole muffin tin by lightly oiling or buttering it, or use paper cases if you prefer.
- Mix the eggs with the cooled melted butter then whisk in the milk. Whisk in the sugar or honey and a generous pinch of salt. Sift the flour into the mixture and then gently incorporate it with a spatula. Make sure there are no pockets of flour but do not overmix.
- Fold in the cheese in a couple of movements.
- Gently spoon the mixture into the prepared muffin tin until two thirds full, then gently push in 3 grape halves into each muffin. Bake for 25 to 30 minutes until risen, deep golden brown and firm to the touch.
- Let the muffins cool a bit in the tin, then, when you are ready to eat, gently run a knife around the edge to release them from their holes.
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