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Feta and Peppadew Muffins

  • Ready in:
  • 20 minutes to prepare. 20 minutes to bake.
  • Complexity:
  • easy


  • 220g plain flour
  • 60g rolled oats
  • 2 teaspoons baking powder
  • half teaspoon of bicarbonate of soda
  • salt and pepper
  • 80g of hard grated cheese. Cheddar, Parmesan etc
  • 1 tablespoon of chopped fresh parsley or basil (or 1 teaspoon of dried herbs)
  • 250g full fat natural yoghurt
  • 2 eggs
  • 85 ml of olive oil
  • 170g roughly chopped Feta cheese
  • 170g roughly chopped Peppadew peppers from a jar
  • Method

    Pre-heat the oven to 200C/Gas Mark 6.

    Prepare two deep muffin tins by lining with muffin cases or making your own small squares of baking paper that will scrunch down to create cases.

    Take a large mixing bowl and weigh out the flour, oats, baking powder, bicarbonate of soda, salt, pepper, herbs and grated cheese. Mix well.

    Add the Feta cheese and Peppadew peppers.

    In a jug or bowl whisk together the yoghurt, eggs and oil.

    Now pour the wet ingredients into the dry and stir with a metal spoon until loosely combined. The art is to not overmix, but to combine gently. Don't worry if it's a bit lumpy looking.

    Using an ice cream scoop if you have one divide the mixture into 15 muffin cases and place in the centre of the pre-heated oven.

    Bake for 18-20 minutes until a skewer comes out clean when inserted into the middle.



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