![Spelt, Feta Cheese & Roasted Tomato Muffins with Rosemary](/on/demandware.static/-/Sites-LCNZ-Library/default/dw5a61b800/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000243_ENG.png)
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 150g spelt flour
- 150g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- ½ teaspoon salt
- 1 teaspoon black pepper
- Pinch dried chilli flakes, optional
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 115g mature feta cheese, crumbled
- 55g roasted or sun-blush deli-style tomatoes, roughly chopped
- 250ml semi-skimmed milk
- 2 large eggs
- 115g melted butter
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Method
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1Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.
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2In a large bowl mix the flours, baking powder, bicarbonate of soda, salt, pepper and chilli flakes. Stir in the rosemary, feta cheese and tomatoes.
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3Measure the milk into a jug and whisk in the eggs and melted butter.
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4Make a well in the centre of the dry ingredients and pour in the wet ingredients.
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5Combine everything together lightly, taking care not to over mix.
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6Spoon the mixture equally between the muffin cups.
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7Bake in the centre of the oven for 15-18 minutes until golden brown and well risen.
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8Savoury muffins are a good alternative to bread and are great accompaniment to soups and stews.
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9Cook's Notes
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10For a variation why not try roasted peppers in place of the tomatoes. Ready roasted peppers are available in jars in the supermarket.