Sundried tomato, feta and basil muffins Photo: Danielle Colley
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Ingredients
- 2 cups spelt flour
- ½ cup grated cheese
- 1 cup finely chopped kale
- 1 cup sundried tomatoes, chopped
- 100g feta, crumbled
- ½ cup fresh oregano and basil combined, chopped (you can use a couple of spoons of dried herbs if you want)
- a crack of black pepper
- 4 teaspoons baking powder
- 2 tablespoons natural yoghurt
- 2 eggs
- 1 cup milk
Method
Lunchboxes can be a little monotonous, for both the consumer and the creator, so it’s great to have a few things in your repertoire that will mix it up a little.
Things like frittata and quiche are always winners, but I’ve always been a fan of the savoury muffin. They freeze beautifully, and you can make any combination of flavours.
I’ve gone vegetarian Italian style this time, but ham, zucchini and corn is also delicious. The secret is adding some dried or fresh herbs to give it some extra zingalingadingdong.
Know what I mean?
1. Preheat oven to 180C°. Combine dry ingredients in a bowl and stir.
2. Add your milk, yoghurt and eggs to your dry mix and stir well to combine.
3. Spoon it evenly into your prepared muffin cases.
4. Chuck them in the oven for about 20 minutes or until a skewer comes out clean.
2 cups spelt flour
½ cup grated cheese
1 cup finely chopped kale
1 cup sundried tomatoes, chopped
100g feta, crumbled
½ cup fresh oregano and basil combined, chopped (you can use a couple of spoons of dried herbs if you want)
a crack of black pepper
4 teaspoons baking powder
2 tablespoons natural yoghurt
2 eggs
1 cup milk
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