Feta and Mint Muffins
A savoury muffin with a Greek twist, all the flavour of a cheese pie without the work. I love these muffins, they can be served as a tasty lunch addition and my favourite use is for an alternative breakfast. They are easy to stir together with ingredients that you can find in your fridge and the children can help too. I have made the muffins with as little as 30g of feta and as much as 200g and they taste great both ways.
- 75g butter melted and cooled or sunflower oil
- 30g-200g crumbled feta cheese *see note
- 2 tablespoons, dried mint
- 200g plain flour
- ½ teaspoon bicarbonate of soda
- 5ml salt
- 2 level teaspoons baking powder
- 1 egg
- 200ml buttermilk (or 50ml natural yoghurt diluted with 150ml milk)
- Preheat the oven to 200 degree Celsius
- Grease a twelve hole mini muffin tin, very well.
- In a bowl mix together the cheese, herbs, flour, bicarbonate of soda, salt and baking powder.
- Whisk the cooled butter, egg, and buttermilk (or yoghurt and milk mixture) together and add to the dry ingredients, ensuring that you don't over stir the batter. The mixture may still be a little lumpy, it is ok.
- Spoon the mixture into the muffin tin and bake for 12 -15 minutes or until a skewer inserted comes out clean.
- Cool in the tin for 5 minutes, then remove.
- Serve warm.
You can make these muffins with as little as 30g of cheese, they will still work, but 200g makes them cheesy.
If the muffin batter is a little stiff, add a splash of milk to get to a dropping consistency. This may be due to the thickness of the yoghurt you have used.