Why buy from the bakery when you can create these cheesy muffins yourself so easily.
Ingredients
- 2 1/2 cups self-raising flour
- 1 tablespoon caster sugar
- 1/3 cup shredded fresh basil leaves
- 2 green onions, finely chopped
- 3/4 cup milk
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 2 garlic cloves, crushed
- 1/2 cup grated vintage cheddar cheese
- 1/2 cup finely grated parmesan cheese
- 100g feta, crumbled (see note)
- Olive tapenade or spicy roasted capsicum dip, to serve
Method
- Step 1Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
- Step 2Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
- Step 3Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
- Step 4Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
- Step 5Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.
Nutrition
1322 kj
Energy
20.3g
Fat Total
6.9g
Saturated Fat
1.4g
Fibre
9g
Protein
36mg
Cholesterol
601mg
Sodium
24g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could replace feta with a mild blue cheese.
Muffins are best cooked on day of serving.
Avoid overmixing the muffin batter or it will result in a tough texture.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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