FETA AND DILL SAVOURY MUFFINS

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Prep time 15 mins Cook­ing time 20-25 mins

175g plain flour 50g whole­wheat flour 2½ tsp bak­ing pow­der 1 tsp fine salt 275ml whole milk 1 medium egg 100g cot­tage cheese 75g unsalted but­ter, melted and cooled 50g feta cheese, crum­bled ½ tsp whole­grain mus­tard 2 tbsp chopped fresh dill 1 tsp ground black pep­per 8 sun­dried to­ma­toes, chopped 25g pump­kin seeds Pre­heat the oven to 200°C/fan 180°C. Line a 12-hole muf­fin tin with cases. Put the flours, bak­ing pow­der and salt in a bowl, and stir ev­ery­thing to­gether. Now add the milk, egg, cot­tage cheese, melted but­ter, feta cheese, mus­tard, dill and black pep­per. Mix it all to­gether and spoon into muf­fin cases. Top each muf­fin with a lit­tle chopped sun­dried tomato and sprin­kle with the pump­kin seeds. Bake in the oven for 20-25 min­utes, or un­til a skewer in­serted comes out clean.

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