Sweet tomatoes meet salty feta and nutty spelt in this recipe by Itamar Srulovich and SaritPacker (owners ofHoney & Co restaurants in London).Mix the batter as little as possible to keep the muffins fluffy and tender.
- Makes6
- CourseSnack
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluscooling
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Ingredients
- 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
Method
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.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 1,424kJ/ 342kcals |
|---|---|
Fat | 21g |
Saturated Fat | 5.9g |
Carbohydrates | 23g |
Sugars | 3.4g |
Fibre | 2.1g |
Protein | 12g |
Salt | 1.4g |
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