Cheese / Muffin / Savory / Vegetable

Savoury Tomato Feta Muffins

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There’s something controversial about savoury muffins… either you like them, or you don’t. For the purists, muffins are meant to be sweet, fruity, sugary and all the things you associate that over-the-top breakfast/mid-day muffin with. My hubby is one of those. To him, chicken, cheese, and vegetables are meant to go into a casserole and remain there, not make a cross-over into muffin-land. But for me, savoury muffins are a quick and satisfying meal option when I’m lunching on the go, or as the perfect accompaniment to a bowl of hot soup.

I had forgotten about savoury muffins for a while because they are not all that common here. But I was reacquainted with them while cafe-hopping in Perth, Australia last month. So recently when I was craving for something to fill my tummy but had nothing ready to eat at home, I looked in my fridge and decided I had enough ingredients to make savoury muffins studded with fresh cherry tomatoes and feta cheese chunks.

To be honest, I think the muffins would work much better with sun-dried tomatoes than fresh ones but as with most things in life, we’ve gotta make the best with what we have! That said, if you were planning ahead to make these… I would substitute the cherry tomatoes for half a cup of sun-dried tomatoes soaked in oil and use 2 tablespoons of that oil instead of plain olive oil in the recipe.

My husband is still not a convert to savoury muffins, but he did have a couple with his bowl of mushroom soup the other day. 😉

 

 Savoury Tomato Feta Muffins
Yields: 10 large muffins

2 eggs
80g melted butter
175ml milk
2 tbsp olive oil
240g plain flour
1 tbsp baking powder
½ tsp salt
100g feta cheese
100g shredded cheddar
1 tsp dried thyme
½ tsp black pepper
20 cherry tomatoes (or ½ cup sun-dried tomatoes)

 

1. Preheat oven to 200 degrees C/400 degrees F.

2. In a medium bowl, sift together flour, baking powder and salt. Set aside.

3. In a large bowl, stir together eggs, butter, milk and olive oil.

4. Fold in sifted flour ingredients, thyme and black pepper. Then fold in the cheeses and tomatoes.

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5. Portion into muffin cups and bake in preheated oven for 20-25 minutes, or until golden-brown and cooked through.

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6. Remove from oven, cool on a rack, then enjoy!

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