Feta Cheese and Roasted Tomato Muffins with Rosemary

RECIPE INFO

Serves 12

Cook time
min

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INGREDIENTS

  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • Pinch dried chili flakes, optional
  • 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried
  • 115g feta cheese, crumbled
  • 50g roasted or sun-dried tomatoes, roughly chopped
  • 1 cup 2% milk
  • 2 large eggs
  • 1 stick melted butter

METHOD

Preheat the oven to 200ºC.

In a large bowl, mix together the flours, baking powder, baking soda, salt, pepper and chili flakes. Stir in the rosemary, feta cheese and tomatoes.

Measure the milk into a small bowl. Whisk in the eggs and melted butter.

Make a well in the center of the dry ingredients and pour in the milk mixture. Combine, taking care not to overmix.

Spoon the mixture equally between the muffin cups. Bake 15 – 18 minutes or until golden brown and well risen.

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