Feta and Tomato Breakfast Muffins
Servings
12muffins
Servings
12muffins
Ingredients
  • 125grams butter
  • 1.75cups plain wholemeal flour
  • 2tsp baking powder
  • salt
  • 1/2cup reduced-fat milk of choice
  • 2 free-range eggs
  • 1cup parmesangrated
  • 1/2punnet cherry tomatoeshalved
  • 1/4cup semi-dried tomatoeschopped
  • 1cup reduced fat fetacrumbled
Instructions
  1. Preheat oven to 180C and line or lightly grease 12 muffin tin holes.
  2. Melt the butter in a small saucepan on the stove (or in the microwave).
  3. Sift together the flour, baking powder and a pinch of salt into a bowl.
  4. 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.
  5. Gently stir through the Parmesan cheese and halved cherry tomatoes. Add the semi-dried tomatoes and feta and stir through.
  6. 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.
  7. 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.
  8. 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

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Feta and Tomato Breakfast Muffins
Feta and Tomato Breakfast Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Servings
muffins
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
Course Breakfast
Servings
muffins
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
Feta and Tomato Breakfast Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C and line or lightly grease 12 muffin tin holes.
  2. Melt the butter in a small saucepan on the stove (or in the microwave).
  3. Sift together the flour, baking powder and a pinch of salt into a bowl.
  4. 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.
  5. Gently stir through the Parmesan cheese and halved cherry tomatoes. Add the semi-dried tomatoes and feta and stir through.
  6. 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.
  7. 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.
  8. 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

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Votes: 0
Rating: 0
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