Olive, feta and herb muffins

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

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Imperial

Ingredients

Equipment

  • Muffin tin

Method

1
Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin
2
To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl
3
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
4
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
5
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
First published in 2015
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Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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