Roasted Pepper and Feta Muffins
A light wholemeal muffins filled with roasted vegetables and feta cheese. Great as a healthy eat or a breakfast bite.
As I have mentioned before, this wonderful Kiwi recipe was shared (and created) with me by a very special, wonderful, natural BIG cook I had the privilege of working with many years ago in Auckland. Be creative with the flavours and add your favourite veggies, herbs and spices.
Ingredients
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Dry Bowl:
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250g wholemeal flour
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250g plain spelt flour
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2tsp baking powder- heaped
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Wet Bowl:
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2 eggs
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200g butter- melted
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200ml milk
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Flavouring
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250g feta cheese- chopped
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Vegetables - 1 small red pepper, 1 small green pepper, 1 small orange pepper- cut into even bite pieces
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1 small red onion- finely chopped
Instructions
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01 Mix the chopped vegetables in oil, place in a pan and roast in the oven until softened and slightly crisp around the edges (30 minutes)
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02 Lightly oil muffin tin or use paper cups.
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03 Mix all the DRY ingredients together.
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04 Mix all the WET ingredients together.
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05 Pour the WET into the DRY, add feta, roasted vegetables and onion. Fold gently and add more milk if mixture is too dry.
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06 Spoon into tins or paper cups.
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07 Top with pumpkin seeds and bake 20 minutes or until well risen and golden brown.
Notes
Please use your discretion with your choice of vegetable and always make sure they are pre-cooked as the cooking time for the muffin is short and this may not fully cook the vegetables in time. Please also remember to not add salt as the feta will provide the required salty kick. Be creative and add any vegetable of your choice but do always make sure they are pre-cooked.
