Tomato & feta muffins

Name: Tomato & feta muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 80 ml grapeseed or olive oil (or a mix), plus extra for greasing; 20 g Parmigiano Reggiano, finely grated; 1 tbsp tomato purée; 2 tsp dried oregano, plus extra for sprinkling; 2 Waitrose British Blacktail Free Range Medium Eggs; ½ tsp sea salt flakes; 100 g Essential Natural Yogurt; 125 g feta, 75g crumbled, 50g cubed; 80 g cherry vine tomatoes, quartered, plus 6 halved; 180 g spelt flour (or plain flour); ½ tsp baking powder; ½ tsp bicarbonate of soda

Sweet tomatoes meet salty feta and nutty spelt in this recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London). Mix the batter as little as possible to keep the muffins fluffy and tender.

4.5 out of 5 stars(11) Rate this recipe

Makes6
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

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80ml grapeseed or olive oil (or a mix), plus extra for greasing
20g Parmigiano Reggiano, finely grated
1 tbsp tomato purée
2 tsp dried oregano, plus extra for sprinkling
2 Waitrose British Blacktail Free Range Medium Eggs
½ tsp sea salt flakes
100g Essential Natural Yogurt
125g feta, 75g crumbled, 50g cubed
80g cherry vine tomatoes, quartered, plus 6 halved
180g spelt flour (or plain flour)
½ tsp baking powder
½ tsp bicarbonate of soda

Preheat the oven to 200°C, gas mark 6 and grease 6 holes of a muffin tin (or use large paper muffin cases to line the tin; we prefer a metal tin for a better result). Mix the oil with the Parmigiano Reggiano, tomato purée, oregano, eggs, salt, yogurt, crumbled feta, quartered cherry tomatoes and a little ground black pepper. Add the flour, baking powder and bicarbonate of soda and, using a large spoon, stir just enough to combine. (Don’t overmix; a few small lumps are better than a tough muffin.)
Divide the mixture between the 6 muffin holes (about 100g each). Top each one with 2 tomato halves, 2 small cubes feta and a sprinkle of oregano; bake for 15 minutes until fragrant and bouncy. Cool for 10-15 minutes before easing from the tin. These are best eaten on the day, but you can freeze them while still fresh for up to a month.

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