Cheesy Mediterranean Snack Muffins (Print Version)
# Ingredients:
→ Add Ins
01 -
2 cups (200g) cheddar cheese, shredded (or other cheese)
02 -
75g / 2.5oz feta, crumbled
03 -
1/2 cup green olives slices
04 -
1/2 cup sun-dried tomatoes strips
05 -
1/2 cup roasted peppers, drained and chopped (capsicum)
06 -
1/2 cup green onions, sliced
→ Dry Ingredients
07 -
2 cups (300g) flour (plain / all purpose flour)
08 -
1 1/2 tsp baking powder
09 -
1/2 tsp baking soda / bi-carb soda (sub 1 1/2 tsp baking powder)
10 -
1/2 tsp salt
→ Wet ingredients
11 -
1 egg (large, about 60g / 2 oz)
12 -
1 cup (250 ml) milk (full or low fat)
13 -
1/4 cup (60g) sour cream or plain yoghurt
14 -
1/4 cup (60ml) vegetable oil (or any plain flavoured oil)
15 -
1 garlic clove, minced
→ For Preparation
16 -
Butter or oil spray, for greasing
# Instructions:
01 -
Preheat oven to 180°C/350°F (160°C/320°F fan). Brush a 12 hole standard muffin tin generously with butter.
02 -
Whisk Dry ingredients in a bowl.
03 -
Whisk Wet ingredients in a separate bowl.
04 -
Pour Wet into the Dry ingredients bowl. Mix 8 times.
05 -
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
06 -
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded.
07 -
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
08 -
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
# Notes:
01 -
Add-ins can be substituted with any of choice, 2 1/4 to 1/2 cups in total
02 -
Sour cream can be substituted with 1 tsp lemon juice plus 1/4 cup milk (let stand 10 minutes)
03 -
These stay moist for 3-4 days in an airtight container
04 -
Can be frozen for up to 3 months