It was freezing when I woke up this morning. My window was fogged and it was pouring with rain outside (or in French: il pleuvait des cordes). I’m not a winter person, but I find a little winter baking is the perfect way to cheer up on a miserable day. These easy and delicious muffins made the house smell delicious, and drew all of my housemates out of their rooms!
The French love their cakes. According to my Rachel Khoo book, the French are modernising their traditional cake recipes with savoury versions – perfect for a summer picnic, or to curl up to with a cup of tea in winter. While this recipe isn’t explicitly French, I’ll claim it!
This is a recipe I derived from my favourite website Taste.com. These muffins are a vessel: you could really add whatever you like (different cheeses, capsicum, mushrooms, or whatever takes your fancy). I omitted the ham and was glad I did: the feta and olives provided enough salt. These muffins are delicious hot and straight from the oven, but I’ve kept a few to take to work later in the week. They would be great in any lunchbox, for a meeting or just to warm up on a chilly day!
Makes 12 muffins
Cooking time: 15mins prep + Approx. 25 mins to cook
-2 cups self-raising flour
-80g melted butter, cool
-1 cup milk
-1 lightly beaten egg
-100g feta (I like the Danish variety)
-Small handful of pitted olives (I used kalamata), chopped
-Small handful of semi-dried tomatoes, chopped
-Salt and pepper to season
-Rosemary to garnish (fresh if you have it)
Preheat oven to 180 degrees celsius. Grease and/or line 12 cup muffin tin (average size).
Sift flour into mixing bowl and form a well. Mix together milk, egg and butter, then pour mixture into well. Fold through flour in a figure-8 motion, to make sure the flour is mixed in. Then, fold through feta, tomatoes and olives. Season.
Spoon mix into muffin tin, checking the muffins are approximately the same size to ensure even cooking. Sprinkle with rosemary. Bake for about 25 minutes or until golden. Once cooked, place on wire rack to cool.