Recipes>Feta Recipes
Jane’s Patisserie’s Feta Garlic Muffins
by Jane Dunn from Jane’s Patisserie Easy Favourites
Easy
Makes 12
We love to bring these simple savoury muffins from Jane’s Patisserie on a picnic, or to pack them into lunchboxes for a tasty lunch on the go. Studded with feta and fragrant garlic, they’re full of flavour.
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Jane’s Patisserie Easy Favourites
Jane Dunn
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Introduction
Savoury muffins are one of my faaaavourite bakes because they’re an easy one-bowl recipe – all you need to do is shove the ingredients in a bowl and mix. The mixture of feta, with a ton of garlic, a hint of Parmesan and some spinach is a wonderful flavour combination in a super light muffin. The milk and oil create the lovely light batter – so make sure not to overmix! Within the hour you can have wonderfully warm and heavenly muffins
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Ingredients
| 350g | self-raising flour |
|---|---|
| 300ml | whole milk |
| 75ml | vegetable oil |
| 1 | egg |
| 65g | Parmesan, grated |
| 175g | feta cheese, crumbled |
| 2 | garlic cloves, finely chopped |
| 75g | spinach, chopped |
Essential kit
You will need: a 12-hole muffin tray and tulip muffin cases.
Method
PREP: 10 minutes. BAKE: 25–30 minutes. COOL: 10 minutes. LASTS: 2+ days, at room temperature.
Preheat the oven to 200ºC/180ºC fan and line a 12-hole muffin tray with tulip muffin cases.
Add the flour to a large mixing bowl, then add the milk, oil and egg. Mix briefly to start to combine. Add the Parmesan, feta, garlic and spinach and fold together.
Divide the mixture between the 12 cases. Bake in the oven for 25–30 minutes until golden and leave to cool for 10 minutes before enjoying.
NOTES: Leave out the spinach if you prefer, but it does add greenery and a nice flavour. For extra flavour, season with salt and pepper, but the feta and Parmesan are already quite salty.
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Ingredients
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