3 cheese muffins
Ingredients
1 red pepper - roasted until blistered, peeled and finely chopped
1 onion - finely chopped
15 ml olive oil
15 ml mixed dried herbs
500 ml cake flour
15 ml baking powder
2 ml Ina Paarman’s seasoned salt
black pepper to taste
15 ml sugar
250 ml grated mature cheddar
250 ml cubed mozzarella cheese
250 ml crumbled chunks of Danish feta
350 ml milk
50 ml vegetable oil
2 large eggs
1 large tomato - thinly sliced into 9 pieces
Method
Preheat oven to 200ºC.
Fry the onion and herbs in oil and soft, translucent and fragrant.
Sift the flour and baking powder together in a large bowl. Add the seasoning and sugar.
Stir in the cheese, onion and pepper until well coated with the flour mixture (this allows the cheese to be evenly distributed in the batter when baking).
Beat the milk, oil and eggs together, make a well in the centre of the savoury flour mixture and mix until just combined. Do not over stir, this will make the muffins tough.
Use a 125 ml measuring cup to divide the mixture into the well greased muffin tin. Fill them to the top.
Grease the top of the muffin tin too (sections in-between the holes) to prevent the overlap from sticking.
Pour a little water in the empty muffin holes(allows even baking).
Place a sliced tomato onto each one. Sprinkle with black pepper and a little bit of herbs.
Bake for 25- 30 minutes or until golden brown and baked through.
Please note: If you want to make smaller ones for tea time treats or kids lunch boxes, reduce the baking time by +- 10 minutes.
Food24
