Mediterranean Muffins© (makes 12)


Muffin Mix
  • 1.8oz-50g Pre-Cooked Red Lentils
  • 3 medium Eggs (free-range)
  • 10.6oz-300g Self-Raising Flour (sifted)
  • 6 tablespoons Olive Oil
  • 7.1oz-200g Feta Cheese (diced)
  • 1.8oz-50g Mild Cheddar Cheese (grated)
  • 2 tablespoons Red Onion Chutney
  • 1 teaspoon Dried Oregano
  • 0.7oz-20g Sun Dried Tomato Paste
  • 1 tablespoon Cayenne Pepper
  • Pinch of Salt and White Pepper
  • 1x Roasted Red Pepper (from a jar)
  • Grated Cheddar Cheese


  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, cayenne pepper, salt and white pepper. Sprinkle in the oregano and stir with a spoon. 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 chutney
  5. Follow by adding the pre-cooked red lentils and mix again
  6. Add the sun dried tomato paste and roasted red pepper and combine again
  7. Follow with the feta and cheddar cheese and stir through
  8. Finally, add the wet mix to the flour mix and stir together until thoroughly combined
  9. Spoon equally into the pre-prepared tin and top with grated cheddar cheese
  10. Pop into the oven on top of the pre-heated oven tray for 30mins
  11. Remove from oven and allow to cool in the tin for 10 mins before removing and allowing to cool completely

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