breakfast > Parsley, Dill and Feta Muffins

A healthy and easy to make muffin recipe. The little ones will eat greedily!

Shopping LIST:

 

A handful of fresh parsley and dill leaves. 155g flour, 1tsp baking powder, a pinch of paprika, 60g feta cheese (+ extra to crumble on top of the muffins), 2 spring onions, 125ml buttermilk, 1 egg,  2 tbsp olive oil.

Method:

• Preheat the oven to 180°C fan. Grease 8 mini muffin holes.

 

• Chop finely a handful of fresh parsley and dill leaves.

 

• Sift 155g flour, 1tsp baking powder and a pinch of paprika into a bowl. Stir in 60g crumbled feta cheese and 2 finely chopped spring onions. Make a well in the centre.

 

• Add 125ml buttermilk, 1 lightly beaten egg and 2tbsp olive oil. Fold gently!

 

• Divide the mixture evenly among the muffin holes. Crumble more feta cheese over the top.

 

• Bake for 25 minutes or until golden.

 

• Leave the muffins to cool for 5 minutes, then turn out.

"bon appétit"