Ingredients:
- 2 ½ cups self-raising flour
- 1 tablespoon caster sugar
- ⅓ cup shredded fresh basil leaves
- 2 green onions, finely chopped
- ¾ cup milk
- 1 egg, lightly beaten
- ½ cup vegetable oil
- 2 garlic cloves, crushed
- ½ cup grated vintage cheddar cheese
- ½ cup finely grated parmesan cheese
- 100g Lemnos Full Cream Fetta, crumbled (see note)
- Olive tapenade or spicy roasted capsicum dip, to serve
Method:
- Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
- Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
- Add 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.
- Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
- Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.
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