Herb & feta muffins
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Packed with fragrant herbs and salty feta, these savoury yogurt muffins can be enjoyed as an on-the-go breakfast, afternoon snack or served on the side of a bowl of soup.
Ingredients
White Self Raising Flour
200 g
Baking powder
½ teaspoon(s), level
Salt
½ teaspoon(s)
0% fat natural Greek yogurt
150 g
Olive Oil
2 tablespoon(s)
Semi Skimmed Milk
165 ml, 120ml, plus 2 tbsp if needed
Egg, whole, raw
2 medium, raw
Light feta cheese
80 g, crumbled
Parsley, fresh
3 tablespoon(s), chopped
Thyme, Fresh
1 teaspoon(s), chopped
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the cake moulds on a baking tray.
2
Sift the flour and baking powder into a large bowl. Add the salt and stir to combine. Make a well in the centre.
3
Put the yogurt, oil and milk into a jug. Add the eggs and beat with a fork to combine.
4
Add the wet mixture to the dry mixture and whisk together until almost combined – don’t over-mix. The mixture should drop off the spoon easily – if it seems too thick, add the extra milk to loosen it.
5
Gently stir in three-quarters of the feta, all of the herbs and some freshly ground black pepper. Divide the mixture evenly between the moulds then scatter over the remaining feta. Bake for 22-25 minutes until the muffins are risen and golden.
6
Leave to cool for 5 minutes before gently removing from the moulds to serve.
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