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Olive, feta and herb muffins
Item 1 of 1
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
Metric
Imperial
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
SAVE RECIPE
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
- butter for greasing
2
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
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
- 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
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
- 40g of pumpkin seeds
First published in 2015
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