Sundried tomato and feta savoury muffins
Makes 12 | prep 20 mins | total time
Sundried tomato and feta savoury muffins
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Makes 12 | prep 20 mins | total time
Pop these sundried tomato muffins in your picnic hamper
Rate
Nutritional information (per serving)
Calories
115Kcal
Fat
10gr
Saturates
3gr
Carbs
3gr
Sugars
2gr
Fibre
0gr
Protein
4gr
Salt
0.8gr
Ingredients
- 3 medium eggs
- 70ml olive oil
- 150ml milk
- 150g plain flour
- 2 ½ tsp baking powder
- 60g black olives, pitted and chopped into small pieces
- 100g vegetarian feta cheese, crumbled
- 50g sundried tomatoes, drained and chopped
- a handful of fresh basil leaves, roughly torn
Step by step
Get ahead
Best on the day of baking, but can be frozen. Warm through before serving
- Preheat the oven to 200°C, fan 180°C, gas 6, and line a 12-hole muffin tin with paper cases.
- In a mixing bowl, whisk together the eggs, olive oil and milk. Gently mix in the flour, baking powder and a pinch of salt and pepper, bearing in mind that the remaining ingredients are quite salty.
- Add the olives, feta cheese, sundried tomatoes and basil and mix through until just combined.
- Divide between the muffin cases and bake for 30 minutes until a skewer comes out clean and the tops are golden. Eat warm or leave to cool. These are great for a picnic.
