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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Savory sun-dried tomato, olive and feta muffins. Ingredients:
2 cups flour |
4 teaspoons baking powder |
1/4 teaspoon salt |
fresh ground black pepper |
1/4 cup olive oil |
1 egg |
1 cup milk |
1/2 cup sun-dried tomato, chopped |
8 black olives, stoned and sliced |
150 g feta cheese, chopped into small pieces |
1/4 cup fresh basil, roughly chopped |
25 g grated parmesan cheese |
6 olives, stoned and cut in half for top of each muffin |
Directions:
1. Preheat oven to 210°C Lightly grease 12 muffin tins.
2. Sift together flour, baking powder, salt and pepper into a bowl and make a well in the centre.
3. In another bowl, lightly whisk together the oil, egg and milk. Stir in the sun-dried tomatoes, olives, feta cheese and basil.
4. Fold egg mixture into dry ingredients and stir quickly to combine. The key is not to over mix it!
5. Spoon mixture into prepare muffin pan, sprinkle parmesan on top of each muffin and press 1/2 of an olive into the mixture.
6. Bake for 12 -15 minutes or until muffins spring back when lightly pressed.
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