SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY
Make and share this Savoury Muffins With Feta Cheese, Onion and Rosemary recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Quick Breads
Time 45m
Yield 24 muffins, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- You will need a 12 hole mini-muffin tin.
- Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
- Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
- Pre-heat the oven to gas mark 6/400F/200°C.
- Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
- In another bowl beat the egg, then add in the milk and give it a good whisk again.
- Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
- Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
- Arrange the muffin cases into the muffin tins them spoon the mixture into them.
- You may even spoon the mixture straight into the tins but they will have to be well-greased.
- Beat the second egg and brush the muffin tops with it.
- Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
- Remove the muffins from the tins and serve immediately.
SAVORY CHEESE MUFFINS
These muffins are a savory addition to your favorite breakfast or brunch. Your family will love them, and you can whip them up in a hurry!
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine flour, baking powder and salt. Mix egg, milk and butter; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts :
SAVOURY PICNIC MUFFINS
Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
FETA 'N' CHIVE MUFFINS
This is a "spring" variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. -Angela Buchanan, Boulder, Colorado
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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