We love to bring these simple savoury muffins from Jane's Patisserie on a picnic, or to pack them into lunchboxes for a tasty lunch on the go. Studded with feta and fragrant garlic, they're full of flavour.
Savoury muffins are one of my faaaavourite bakes because they’re an easy one-bowl recipe – all you need to do is shove the ingredients in a bowl and mix. The mixture of feta, with a ton of garlic, a hint of Parmesan and some spinach is a wonderful flavour combination in a super light muffin. The milk and oil create the lovely light batter – so make sure not to overmix! Within the hour you can have wonderfully warm and heavenly muffins
MAKES: 12
PREP TIME: 10 minutes
BAKE TIME: 25-30 minutes
COOL TIME: 10 minutes
INGREDIENTS
- ESSENTIAL: 12-hole muffin tray and tulip muffin cases
- 350g self-raising flour
- 300ml whole milk
- 75ml vegetable oil
- 1 egg
- 65g Parmesan, grated
- 175g feta cheese, crumbled
- 2 garlic cloves, finely chopped
- 75g spinach, choppped
METHOD
-
Preheat the oven to 200ºC/180ºC fan and line a 12-hole muffin tray with tulip muffin cases.
-
Add the flour to a large mixing bowl, then add the milk, oil and egg. Mix briefly to start to combine. Add the Parmesan, feta, garlic and spinach and fold together.
-
Divide the mixture between the 12 cases. Bake in the oven for 25–30 minutes until golden and leave to cool for 10 minutes before enjoying.
NOTES:
Leave out the spinach if you prefer, but it does add greenery and a nice flavour. For extra flavour, season with salt and pepper, but the feta and Parmesan are already quite salty.
LASTS:
2+ days at room temperature.
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