Olive, feta and herb muffins

Name: Olive, feta and herb muffins
Total time: 50 min
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; 8 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

by Marcus Wareing

Item 1 of 1

Snack
easy
6
50 minutes

★ ★ ★ ★ ★

5.00

Marcus Wareing's olive and feta muffin recipe makes a wonderfully-flavoured accompaniment to dinner or a delightful snack or brunch item.

First published in 2015

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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
8 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

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Equipment

Muffin tin

Method

Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin

butter for greasing

To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl

2 tsp baking powder
250g of plain flour
1/2 tsp salt
1/2 tsp black pepper
40g of cheddar

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

3 free-range eggs
2 tbsp of semi-skimmed milk
50ml of extra virgin olive oil
100g of black olives
1 tbsp of tarragon
2 tbsp of flat-leaf parsley
1/4 bunch of thyme

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

100g of feta
50g of cream cheese
2 tbsp of semi-skimmed milk

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

40g of pumpkin seeds

First published in 2015

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Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine'.

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