Olive, feta and herb muffins

• Vegetarian

• Produce

  • 2 tbsp Flat-leaf parsley
  • 1 tbsp Tarragon
  • 1/4 bunch Thyme

• Refrigerated

  • 3 Eggs, free range

• Condiments

  • 100 g Black olives, pitted and sliced

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Black pepper, freshly ground
  • 250 g Plain flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 50 ml Olive oil, Extra Virgin

• Nuts & Seeds

  • 40 g Pumpkin seeds

• Dairy

  • 1 Butter
  • 40 g Cheddar, grated
  • 50 g Cream cheese
  • 100 g Feta
  • 4 tbsp Semi-skimmed milk

Found on greatbritishchefs.com

Description

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

Directions

• Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin
• To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl
• 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
• 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
• 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