Feta And Dill Muffins by Nadiya Hussain

Feta And Dill Muffins by Nadiya Hussain

Guest post: 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

Feta And Dill Muffins by Nadiya Hussain. Hello friends, so how are you today? Are you looking for a savoury muffin recipe? Some tasty breakfast muffins? Feta And Dill Muffins, anyone?

Today I have a guest post by Nadiya Hussain.

Table Of Contents:

  • Firstly, Feta And Dill Muffins Ingredients.
  • Secondly, Feta And Dill Muffins Recipe.
  • Thirdly, Other Post Ideas.
Feta And Dill Muffins by Nadiya Hussain

How To Make  Feta And  Dill Muffins:

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!’ “

Feta And Dill Muffins by Nadiya Hussain

Nadiya’s Breakfast Muffins:

Makes 12

Prep: 15 minutes | Cook: 20–25 minutes

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

Can be frozen.

How To Make:

  1. Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.
  2. Put the flours, baking powder and salt in a bowl, and stir everything together.
  3. 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.
  4. Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
  5. Bake in the oven for 20–25 minutes, or until a skewer inserted comes out clean.
Feta And Dill Muffins by Nadiya Hussain

Feta And Dill Muffins by Nadiya Hussain:

Guest post: 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.

So what do you think about these Feta And Dill Muffins by Nadiya Hussain? Do you also fancy trying one?

You Might Also Like:

  • Firstly, Chocolate Star Anise Fondants By Nadiya Hussain. Nadiya Says “Chocolate fondants have a horrible reputation of being among the scariest desserts to bake. It took me until my late twenties to even attempt this beast. I want to tell you it went horribly wrong, that it was an inedible disaster. But I’m sorry to say it went really well, and it always has. This is a safe and easy recipe for a melt-in-the-middle sensation. Crusty on the outside, warm and gooey on the inside with the distinctive, lingering aroma of anise.” Chocolate Star Anise Fondants By Nadiya Hussain.
  • Secondly, How To Make Nadiya Hussain’s Parsnip And Orange Spiced Cake. So today I have a recipe from Nadiya’s Kitchen by Nadiya Hussain to share with you; to support this year’s Comic Relief. Nadiya below in her apron for Red Nose Day 2017: How To Make Nadiya Hussain’s Parsnip And Orange Spiced Cake.

Wellington Sausage Rolls By Nadiya Hussain:

  • Thirdly, Wellington Sausage Rolls By Nadiya Hussain. Nadiya Says: ‘Sausages are my guilty pleasure. I hate admitting it, but I love sausages – there, I said it! Wrapped in flaky puff pastry, surely they’re every girl’s secret dream (apart from a cappuccino-skinned hottie, which is every girl’s other secret dream)?Anyway, these are my beef Wellington sausage rolls. The mushrooms mixed with the sausage make for a darker, meatier flavour. The layer of English mustard gives the sausage rolls a subtle heat once cooked. These are always a winner at kids’ parties, and are even better when they end up in the packed lunch the next day. They freeze really well, so they can be popped in the oven as and when you need them.’ Wellington Sausage Rolls By Nadiya Hussain.
Feta And Dill Muffins by Nadiya Hussain
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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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