A recipe I found in ” Nutmeg & Custard” by Marcus Wareing.They are lovely for a snack or brunch, or to accompany dinner.
Ingredients
- 2 tsp baking powder
- 250 g plain flour
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 40 g cheddar grated
- 3 medium free range eggs beaten
- 8 tbsp semi skimmed or whole milk
- 50 ml extra virgin olive oil
- 100 g black or green olives pitted and sliced
- 1 tbsp Tarragon leaves chopped
- 2 tbsp flat leaf parsley leaves chopped
- 1/4 bunch thyme leaves only
- 100 g feta
- 50 g cream cheese
- 2 tbsps pumpkin seeds
- Butter for greasing
Servings:
Instructions
- Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin.
- To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl.
- Stir the eggs, half the milk, oil, olives, parsley, tarragon and thyme together, then add the dry ingredients prepared in Step 2 and lightly mix together until just combined
- Separately mix the feta, cream cheese and remaining milk together to form a paste. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture
- Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin
Share this Recipe
Powered byWP Ultimate Recipe