Savoury Feta And Olive Muffins Food

SAVOURY FETA AND OLIVE MUFFINS

Steps:

• Preheat the oven to 200C (180C fan forced).
• Place muffin papers into a muffin tin and set aside.
• Melt the ghee in a small fry pan over a medium heat.
• Add the onion and cook for about 5 minutes, or until softened and starting to brown.
• Tip the onion into a large bowl.
• Reserve 1 Tablespoon of the chopped olives and the crumbled feta, and add the remainder of the ingredients for the wet mix to the onion.
• Stir to combine, then set aside.
• Measure the dry mix ingredients into a smaller bowl, and whisk to evenly distribute the baking powder and seasonings thorough the flour.
• Add the dry mix to the wet mix, and stir just until the ingredients combine. I find the best way to combine the ingredients is to gently cut the mixture with a large spatula.
• Spoon the mixture into the prepared muffin tin.
• Sprinkle the reserved feta and olives over the top of the muffins.
• Bake for 25 -30 minutes, or until well risen and golden brown.
• Remove the muffins from the tin, and place on a cooling rack.
• Serve warm, or at room temperature.

FETA 'N' CHIVE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY

Steps:

• You will need a 12 hole mini-muffin tin.
• Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
• Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
• Pre-heat the oven to gas mark 6/400F/200°C.
• Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
• In another bowl beat the egg, then add in the milk and give it a good whisk again.
• Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
• Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
• Arrange the muffin cases into the muffin tins them spoon the mixture into them.
• You may even spoon the mixture straight into the tins but they will have to be well-greased.
• Beat the second egg and brush the muffin tops with it.
• Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
• Remove the muffins from the tins and serve immediately.

OLIVE AND FETA MUFFINS

Steps:

• Pre-heat the oven to 200°C.
• Combine all ingredients, stirring briefly until just combined. Place mixture into mini muffin tins and bake for about 10 minutes or until cooked.