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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Savoury picnic muffins Ingredients:
2 cups self-raising flour |
80 g butter, melted, cooled |
1 egg, lightly beaten |
1 cup milk |
100 g feta cheese, crumbled |
100 g sliced ham, diced |
1/3 cup sun-dried tomato, finely chopped |
2 tablespoons pitted kalamata olives, chopped |
12 sprigs fresh rosemary |
butter, to serve |
Directions:
1. Preheat oven to 200°C Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
2. Sift flour into a large bowl. Make a well in centre. Pour butter, egg and milk into a jug. Stir to combine. Pour into well. Stir until almost combined. Fold through feta, ham, tomatoes and olives.
3. Spoon mixture into muffin holes. Insert a rosemary sprig in the top of each muffin. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 1 minute. Turn out onto a wire rack to cool completely. Place muffins in an airtight container. Serve with butter.
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