Mediterranean Savoury Muffins
Ingredients
Add Ins
- 2 cups (200g) cheddar cheese, shredded
- 75g / 2.5oz feta, crumbled
- 1/2 cup green olives slices
- 1/2 cup sun-dried tomatoes strips
- 1/2 cup roasted peppers, drained and chopped
- 1/2 cup green onions, sliced
Dry Ingredients
- 2 cups (300g) flour (plain / all purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda
- 1/2 tsp salt
Wet ingredients
- 1 egg (large, about 60g / 2 oz)
- 1 cup (250 ml) milk (full or low fat)
- 1/4 cup (60g) sour cream or plain yoghurt
- 1/4 cup (60ml) vegetable oil
- 1 garlic clove, minced
Instructions
- 1
Preheat oven to 180°C/350°F (160°C/320°F fan).
0 - 2
Brush a 12 hole standard muffin tin generously with butter
- 3
Whisk Dry ingredients in a bowl.
- 4
Whisk Wet ingredients in a separate bowl.
- 5
Pour Wet into the Dry ingredients bowl. Mix 8 times.
- 6
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs).
- 7
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
- 8
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
25 min - 9
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
Nutrition
Per serving (based on 12 servings)
