Mediterranean Muffins
Comfort food with a hint of summer… I think that’s exactly what we all need right now! These muffins are light, fluffy and super easy to make. I chose Mediterranean flavours but you can easily mix up the add ins. Cream cheese and salmon is another great combo.
Ingredients
Butter or oil spray , for greasing
Add ins :
200g cheddar cheese ,grated (or other cheese)
75g feta , crumbled
50 g green olives slices
100 g sun-dried tomatoes strips
50 g spring onions chopped
Dry ingredients:
300g Plain flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate soda
1/2 tsp salt
Wet Ingredients :
1 egg
250 ml milk
60g sour cream or plain yoghurt
60ml vegetable oil (or any plain flavoured oil)
1 garlic clove , minced
Instructions:
Preheat oven to 180°C/350°F (160°C/320°F fan).
1.Brush a 12 hole standard muffin tin generously with butter or oil spray
2. Whisk Dry ingredients in a bowl.
3. Whisk Wet ingredients in a separate bowl.
4. Pour Wet into the Dry ingredients bowl. Mix until combined.
5. Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour.
6. Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded.
7. Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Cool for 10 minutes, then transfer to cooling rack.
These are best fresh out of the oven, still warm with a bit of cream cheese. If you can wait (Emphasis on the IF!) these will keep in an air tight Tupperware for up to 5 days.
Enjoy!
