Olive, feta and herb muffins

servings6
50 minutes

Ingredients

Ingredients

  • 2 tsp baking powder
  • 250g of plain flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 40g of cheddar, grated
  • 3 free-range eggs, beaten
  • 4 tbsp of semi skimmed milk
  • 50ml of extra virgin olive oil
  • 100g of black olives, pitted and sliced
  • 1 tbsp of tarragon, chopped
  • 2 tbsp of flat-leaf parsley, chopped
  • 1/4 bunch of thyme, leaves only
  • 100g of feta
  • 50g of cream cheese
  • 40g of pumpkin seeds
  • butter for greasing

Method

1
Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin
  • butter for greasing
2
To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl
  • 2 tsp baking powder
  • 250g of plain flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 40g of cheddar
3
Stir the eggs, half the milk, oil, olives, parsley, tarragon and thyme together, then add the dry ingredients, prepared in Step 2 and lightly mix together until just combined
  • 3 free-range eggs
  • 2 tbsp of semi skimmed milk
  • 50ml of extra virgin olive oil
  • 100g of black olives
  • 1 tbsp of tarragon
  • 2 tbsp of flat-leaf parsley
  • 1/4 bunch of thyme
4
Separately mix the feta, cream cheese and another 2 tbsp of milk together to form a paste. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture
  • 100g of feta
  • 50g of cream cheese
  • 2 tbsp of semi skimmed milk
5
Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin
  • 40g of pumpkin seeds