Amazingly versatile, sun-dried tomato, basil and feta muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 8 Sun-dried tomato, basil and feta muffins. Heat oven to 180 °C. Line 8 standard muffin tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Add 200 g crumbled feta cheese and a handful chopped fresh basil and mix. Whisk together 1 egg, 225 ml milk and 50 ml melted butter. Add to flour mixture and stir well. Divide batter among muffin hollows and put a marinated sun-dried tomato on top of each muffin. Bake for 20 – 25 minutes. use a thin skewer to test if done.

Sun-dried tomato, basil and feta muffins Sun-dried tomato, basil and feta muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Sun-dried tomato, basil and feta muffin