Marcus Wareing's Olive, Feta and Herb Muffins
Ingredients
- 250g plain flour
- 2tsp baking powder
- ½tsp table salt
- ½tsp freshly milled black pepper
- 40g cheddar cheese grated
- 3 medium free-range eggs beaten
- 8tbsp semi-skimmed or whole milk
- 50ml extra virgin olive oil
- 100g black or green pitted olives, sliced
- ¼ bunch tarragon chopped (about 1tbsp)
- ¼ bunch flat leaf parsley (about 2tbsp)
- ¼ bunch thyme, leaves only
- 100g feta cheese
- 50g cream cheese
- 2tbsp pumpkin seeds
Accompaniment
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Description
Savoury muffins make a deliciously sophisticated dessert.
Method
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1
Preheat the oven to 180C/160C fan/350F/gas 4 and butter a standard-size 12-hole muffin tin.
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2
Mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl.
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3
Stir together the eggs, half the milk, oil, olives and herbs.
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4
Add the egg mixture to the dry ingredients and lightly mix together until just combined.
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5
Mix the feta, cream cheese and the remaining milk together to form a paste.
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6
Half fill the muffin tray with the muffin mixture.
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7
Add one twelfth of the feta mixture to each muffin.
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8
Top with the remaining muffin mixture.
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9
Sprinkle with pumpkin seeds.
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10
Place in the oven for 15-20 minutes or until a skewer comes out clean.
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11
Leave the muffins to cool in their tin.
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