04 June 2013

Feta and Sundried Tomatoes Muffins

You know in the Netherlands we can not trust the weather at all, but when the sun shines could be really amazing, and this season is the best to enjoy the fields and the flowers. Last week we had one of this wonderful days and I went for a ride with a friend. So I decided to make this muffins for the journey, and within less than 30 minutes they were already on the rack ready to eat. But first I had some time to make the pictures to share them with you. This savory bites are perfect for a picnic, to use as a side bread, also to spread with butter or any other cream. But just by themselves are a delicious snack to enjoy any time of the day. I bet you would be thinking in other flavour combinations at the time you are making or eating them.

INGREDIENTS makes 8 large muffins or 12 regular
130 g plain flour
150 g self raising flour
240 ml whole milk
60 ml olive oil
90 g sundried tomatoes in oil, thinly sliced
70 g Feta cheese, crumbled
2 medium eggs
rosemary, fined chopped
salt and peper

Preheat the oven to 180ยบ and line the muffin cups with paper liners or spray.
Mix the flours, salt, peper and rosemary in a bowl, set aside.
In a separate bowl whisk the egg by hand, pour the milk and the oil, continue mixing and fold in the feta and dried tomatoes. Add this mixture into the flour mixture and stir by hand just until combined. Do not over mix the batter.
Fill the muffin cups using an ice cream scoop or a big spoon. Place the tin in the middle of the oven and bake for 20 minutes, or until they get golden and a toothpick inserted in the center comes out clean. Leave in the tin for 3 minutes and place it on a wire rack to cool completely and enjoy them right after.
You can keep them in room temperature, beter for eating within 2 days.

I used sundried tomatoes from an oil jar with herbs. If you have regular sundried tomatoes dip them in an olive oil jar the night before and you can add some herbs such as oregano, thyme, rosemary... You can keep the jar in the fridge for other uses for very long, they don't go off as long as the level of the olive oil is above the tomatoes.

Let me know if you try to make this recipe.

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