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Photograph of Red Leicester and Feta Cheese Muffins with Semi-dried Tomatoes and Olives

Red Leicester and Feta Cheese Muffins with Semi-dried Tomatoes and Olives

Light as a feather but bursting with the flavours of sweet and slightly nutty Red Leicester cheese, salty, creamy feta cheese, the intense and deep flavours of semi-dried tomatoes, sweet basil and Kalamata olives, these vegetarian muffins are ideal for breakfast, brunch, a light lunch, a picnic or a quick snack on the go.

Course Any time of the day!, Breakfast, brunch, Lunch, packed lunch, Snack
Keyword basil, black olives, feta cheese, muffins, pinenuts, red leicester, savoury muffins, semi-dried tomatoes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Author Susan

Ingredients

Wet ingredients:

  • 50g unsalted butter
  • 1 tablespoon white wine vinegar
  • 85ml milk
  • 1 large egg

Dry Ingredients:

  • 125g plain/all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Additional ingredients:

  • 100g red Leicester cheese, grated
  • 75g semi-dried tomatoes, chopped (See Recipe Notes)
  • 25g feta cheese, in small cubes
  • 25g olives, sliced (I used Kalamata)
  • 25g toasted pine nuts (See Recipe Notes)
  • 5 - 10g shredded basil

Topping:

  • 3 - 4 slices of olive per muffin

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  3. Additional ingredients: grate the Red Leicester cheese and chop the feta cheese into small cubes. Chop the tomatoes, slice the olives, toast the pinenuts, if necessary, and shred the basil.

  4. Wet ingredients: melt the butter in a large bowl in the microwave.  Allow to cool a little. 

  5. Add the vinegar to the milk – it will curdle. It is supposed to do this! 

  6. Add the milk and vinegar to the butter, mix well and beat in the egg.

  7. Dry Ingredients: put a sieve over your mixing bowl and weigh in the dry ingredients. Shake through the sieve. (The black pepper may not go through the sieve - just tip into your mixture!)

  8. Fold the dry ingredients into the wet ingredients and mix lightly – until around 80% combined. 

  9. Now add the Red Leicester cheese, feta cheese, semi-dried tomatoes, olives, pinenuts and olives and fold in carefully; be careful not to over-mix at this stage

  10. Using an ice cream scoop or a spoon, divide the batter equally between the muffin cases. Top with extra slices of olives.

  11. Put into the oven on the middle shelf for 5 minutes.

  12. After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 - 20 minutes or until cooked.

  13. Remove from the oven when cooked, leave to sit for 5 – 10 minutes and then transfer the muffins to a wire cooling rack.

  14. Delicious with butter. Eat warm or at room temperature.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • measuring jug
  • mixing bowl
  • chopping board and knife
  • grater
  • 6 hole muffin tin and paper cases

Toasted Pinenuts:

See here for more information on toasted pinenuts

Semi-dried Tomatoes:

You can use  store bought or home made semi-dried tomatoes,  (See here for homemade recipe.)

Storage:

In the fridge: these muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days  in the fridge. Allow to come to room temperature  or warm in the microwave or the oven before eating.

In the freezer: these muffins freeze well in an airtight container or bag for up to 3 months.