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
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.
Ingredients
- 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
Instructions
- 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
To store
- 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)
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.
Tried this recipe?Let us know how it was!
