Savoury Muffins With Feta Cheese Onion And Rosemary Recipes

MEDITERRANEAN SAVOURY MUFFINS

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• Brush a 12 hole standard muffin tin generously with butter
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times.
• Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
• 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. Serve warm for optimum experience!

FETA 'N' CHIVE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

SAVOURY MUFFINS

Steps:

• Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
• Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
• Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
• Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
• Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.

GOATS CHEESE, ONION AND ROSEMARY MUFFINS

Steps:

• Heat the olive oil in a frying pan and gently cook the onion for about 15-20 minutes on a low heat until soft and slightly golden.
• Set aside.
• Preheat the oven to 200C/400F degrees.
• In a bowl mix the eggs, water and melted butter together.
• Add the coconut flour, salt, baking soda and seasoning to the egg mixture and mix well.
• Crumble the goats cheese and add to the mixture.
• Gently stir in the onion and rosemary and combine well.
• Add more water if the mixture is too stiff.
• Spoon the mixture into a muffin tin, lined with cases.
• Bake for 15-17 minutes until the tops are slightly golden.
• Eat and enjoy!

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY

Steps:

• You will need a 12 hole mini-muffin tin.
• Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
• Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
• Pre-heat the oven to gas mark 6/400F/200°C.
• Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
• In another bowl beat the egg, then add in the milk and give it a good whisk again.
• Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
• Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
• Arrange the muffin cases into the muffin tins them spoon the mixture into them.
• You may even spoon the mixture straight into the tins but they will have to be well-greased.
• Beat the second egg and brush the muffin tops with it.
• Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
• Remove the muffins from the tins and serve immediately.