ST201906

Three-cheese and

herb savoury muffins

LIKE CHEESE SCONES,

BUT LIGHTER AND

IN MUFFIN CASES

Makes 12

150ml sunflower oil

1 large free-range egg

300ml buttermilk

50ml milk

450g self-raising flour

50g rye flour

1 tsp English mustard powder

140g mature cheddar, grated

25g parmesan, grated

20g fresh parsley, chopped

10g fresh chives, finely chopped

200g feta, cubed

2 smallsprigsof freshrosemary,

leavesstrippedfromthestem

andfinelychopped

1 Preheatovento 200C/Fan180C/

Gas6. Linea 12-holemuffintray

withpapercases.

2 In a measuringjug,whisktogether

theoil,egg,buttermilkandmilkuntil

combined.In a mixingbowl,combine

theflours,mustardpowder,cheddar,

parmesan,herbsand1 tspsalt.

3 Pour the wet ingredients into the

dry and fold together. Stir through

the cubed feta. Add a little more milk

if the batter feels too stiff (it will be

much thicker than a cake batter).

4 Fill the cases (the mixture should

come right to the top) and bake for

25 mins until golden brown. Remove

from the oven and leave the muffins

to cool on a wire rack.

Savoury muffins:

do-able, portable,

irresistible...

IN YOUR BASKET

O Three-cheese and herb

savoury muffins

O Pressed Italian

focaccia sandwiches

O Veggie sourdough

pressed sandwiches

O Vegetable crisps

O Apricot, blueberry and

almond energy bars

O Fresh orange juice

with mint

O Chocolate!