Saturday, January 23, 2016

Three cheese muffins

  • 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
  1. Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
  2. Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
  3. 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.
  4. Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
  5. Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

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