Mediterranean Muffins (makes 12)

Ingredients

Muffin Mix
  • 1.8oz-50g pre-cooked red lentils
  • 10.5 fl oz-300ml semi-skimmed milk
  • 3 medium eggs (free-range)
  • 10.6oz-300g self-raising flour (sifted)
  • 6 tablespoons olive oil
  • 7.1oz-200g feta cheese
  • 1.8oz-50g mild cheddar cheese (grated)
  • 1x small red onion (blitzed)
  • 1 teaspoon dried oregano
  • 0.7oz-20g sun dried tomato paste
  • 1 teaspoon cayenne pepper
  • Pinch of salt and white pepper
  • 1x red pepper (diced)
Topping
  • ***Sprinkle the top of each muffin with grated cheddar cheese***

Method

  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. Grease a loose bottom 12-hole muffin tin or use cases in a regular muffin tin and set to one side
  3. In a large mixing bowl, sift the flour and cayenne pepper. Add the salt, pepper and oregano. Stir with a spoon and set to one side
  4. In a separate large mixing bowl, using an electric hand whisk, mix together the eggs, olive oil and blitzed red onion. Follow by adding the red lentils and mix again
  5. Add the sun dried tomato paste and red pepper and combine again. Follow with the feta and cheddar cheeses and combine
  6. Finally, add the flour mix and mix together until thoroughly combined. Spoon equally into the pre-prepared tin and top with grated cheddar cheese and pop into the oven for 30mins. Check with a skewer in the centre of one, if it comes out clean- they are ready
  7. Remove from oven and allow to cool in the tine for 10 mins before removing and allowing to cool completely
  8. Enjoy hot or cold!!!!!

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