Feta and dill savoury muffins by Nadiya Hussain.
Nadiya says “I know when you hear the word ‘muffin’ you probably think of the blueberry or chocolate chip variety. However, muffins can be so much more. According to my husband, muffins are meant to be sweet, but I tend to veer in the direction of a savoury muffin accompanied by a sweet cup of tea – perhaps mainly to prove to him that I am always right. He took some convincing, because he’s not a feta cheese fan, but these are so good: the cooked feta melts down slightly in the muffin, keeping its distinctive salty flavour. The dill adds such a fresh taste, and the crunch of the seeds gives an extra dimension to the texture. These can be eaten fresh out of the oven or cooled, sliced, smothered in cream cheese and topped with smoked salmon. And now when I say muffin, my husband answers, ‘Dill and feta, please!’ “
How To Make Feta And Dill Muffins:
You will need:
- 175g plain flour
- 50g wholewheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon fine salt
- 275ml whole milk
- 1 medium egg
- 100g cottage cheese
- 75g unsalted butter, melted and cooled
- 50g feta cheese, crumbled
- ½ teaspoon wholegrain mustard
- 2 tablespoons fresh dill, chopped
- 1 teaspoon ground black pepper
- 8 sundried tomatoes, chopped
- 25g pumpkin seeds
Prep: 15 minutes
Cook: 20–25 minutes
Can be frozen.
How To Make:
- Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.
- Put the flours, baking powder and salt in a bowl, and stir everything together.
- Now add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill and black pepper. Mix it all together and spoon into muffin cases.
- Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
- Bake in the oven for 20–25 minutes, or until a skewer inserted comes out clean.
*Nadiya will be cooking live at the BBC Good Food Show London – Olympia 11-13 November and Birmingham – NEC 24-27 November. Tickets on sale now: BBC Good Food Show*
*No Payment was received*