Olive Feta And Rosemary Muffins Recipes
SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY
Make and share this Savoury Muffins With Feta Cheese, Onion and Rosemary recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Quick Breads
Time 45m
Yield 24 muffins, 6-8 serving(s)
Number Of Ingredients 11
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 FETA AND ROSEMARY MUFFINS
Make and share this Olive Feta and Rosemary Muffins recipe from Food.com.
Provided by Crazy Pink Chicken
Categories Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Grease 24 mini muffin pans.
- Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well.
- Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. Do not over-mix.
- Divide mixture evenly into muffin pans. Lay a small sprig of rosemary on top of each. Bake for 20 minutes or until light golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack to cool completely. Serve warm with butter if desired.
Nutrition Facts : Calories 72.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 10.2, Sodium 145.2, Carbohydrate 9.3, Fiber 0.5, Sugar 0.1, Protein 1.7
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