FETA AND DILL SAVOURY MUFFINS
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.