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Middle Eastern-style breakfast muffins

  • 5.0 Star
    rating
  • Timer Prep 20 min
    Cook 30 min
  • Chart 307.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Beat the eggs. Crumble the feta. Reserve 40ml oil from the jar and roughly chop the roasted peppers from a jar. Reserving a few to garnish, roughly chop the cherry tomatoes. Finely chop the leaves and stalks of the fresh parsley.

Method

  1. 1 Heat the oven to 170°C/150°C fan/gas 3.
  2. 2 Line a 6 deep-hole muffin tray with cases.
  3. 3 Sieve the flour, bicarbonate of soda and sea salt into a large bowl.
  4. 4 Make a well in the middle and fold in the vinegar, milk, egg and sumac, until just combined.
  5. 5 Stir in the feta, peppers, oil, tomatoes and parsley, and mix it so the ingredients are just combined – if you overwork it, it will become heavy when baked.
  6. 6 Divide the mixture evenly among the cases and top each with a slice of tomato.
  7. 7 Bake for 25-30 mins until golden brown.  
  8. 8 Cool slightly on a wire rack, then serve warm or at room temperature with a dollop of Greek yogurt, if liked.
  9. 9 (The muffins can be frozen once cool. Freeze in freezer bags and defrost the night before you want to eat them for a quick breakfast on the go.)

1 Review

  • Janeece

    Lovely and fluffy! Really good advice just to fold in the ingredients- these muffins work & taste & look good. Thank you!

  • Average per serving
  • Calories 307.0kCal
  • Fat12.4g
  • Saturated3.7g
  • Salt2.0g
  • Carbohydrates38.2
  • Sugar3.5g
  • Protein9.8g
  • Fibre2.2g