| Servings |
muffins
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Ingredients
- 125 grams butter
- 1.75 cups plain wholemeal flour
- 2 tsp baking powder
- salt
- 1/2 cup reduced-fat milk of choice
- 2 free-range eggs
- 1 cup parmesan grated
- 1/2 punnet cherry tomatoes halved
- 1/4 cup semi-dried tomatoes chopped
- 1 cup reduced fat feta crumbled
Ingredients
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Instructions
- Preheat oven to 180C and line or lightly grease 12 muffin tin holes.
- Melt the butter in a small saucepan on the stove (or in the microwave).
- Sift together the flour, baking powder and a pinch of salt into a bowl.
- Whisk together the milk and eggs and add to the flour mix. Stir to combine. Slowly pour in the melted butter and stir to combine.
- Gently stir through the Parmesan cheese and halved cherry tomatoes. Add the semi-dried tomatoes and feta and stir through.
- Divide the batter evenly between the prepared muffin tin holes and bake for 20 minutes or until a skewer inserted into the centre comes out clean.
- If not serving immediately, muffins can be stored in the fridge in an airtight container for up to a week or freeze for up to 2 months.
- Can be served directly from the oven or reheat leftovers in the microwave for a few seconds and serve warm.
Recipe Notes
250 calories per serve