Savoury muffins are popular with everyone and perfect for entertaining, events, lunches, parties and just because with a cup of tea. This is a big batch cook that should yield around 24 muffins – or nearly 50 if you want to use mini muffin trays.
Kids in the kitchen tips:
- Kids love miniatures! Use a 24-hole tray to make tiny, bite-sized savoury muffins. Cute and enticing and great for lunch boxes.
- There are some easy ingredient tasks here like measuring flour, grating cheese, pouring milk.
- A great way to get kids to try new flavours is for them to ‘own’ a muffin by decorating their personal choice with a special pattern of toppings before baking.
- “Done” checker – you will smell these when they are cooked, let the kids be nearby and pay attention for a delicious savoury muffin smell.
Marinated feta and sundried tomato savoury muffins
- 2 x 400-gram jars of marinated feta or loose feta antipasto mix eg, with sundried tomatoes and olives
- 1/2 cup sundried OR semi-dried tomato chopped - keep a little aside extra for toppings
- 3 eggs
- 4 cups self-raising flour can use gluten free
- 1 cup cheddar cheese grated - keep a little aside extra for toppings
- 2 stalks spring onion finely chopped
- 1/3 bunch fresh chives finely chopped
- ½ cup fresh parsley finely chopped
- 1 cup milk
- ½ cup pepita seeds optional
- ½ cup sunflower seeds optional
- Pre heat the oven to 180’c
- Grease 2 x 12-hole muffin trays (or use cases)
- Make in 2 batches – divide ingredients in half, because you want to get these in the oven as soon as they are mixed
- In a bowl whisk the eggs and add in milk
- Now pour in the jars of marinated feta including most of the oil and herbs – remove any stalky bits of herbs
- Add sun-dried tomatoes, cheese, seeds, combine
- Now very carefully sift in the flour and mix until just combined, if it does look to wet to you, you can add a little more flour but be very careful so they are not overmixed and stay nice and fluffy when cooked
- Spoon batter into the trays and top each muffin decoratively with the extra cheese, seeds, sun-dried tomatoes
- Bake for approximately 20-30 minutes, depending on your oven
- Cool on wire racks
- Eat immediately or store in fridge for 2-3 days so they don't dry out. Microwave in a short burst to freshen up.
- Can be frozen in batches or individually if desired (see recipe notes)
- Freeze unwrapped on flat plates four a couple of hours, adding to a freezer bag or vac seal once solid.
- Works well with gluten free flours and alternative flours that have great texture, you may need to adjust other ingredients though
- You can add olives or ham for a different version
- Use plain feta or goats cheese if marinated isn't available. Add at the end of making the batter and stir gently so the cheese chunks don't lose too much shape.
- Make these on a rainy day to flood the house with warming scents
- Marinated feta and sundried tomato savoury muffins are great with soup
- Check the Spring 2020 Big Batch cooking for all four big batch recipes in this bonus and complete shopping and prep ahead instructions, or just make this by itself.