Feta and dill savoury muffins
Prep: 15 minutes Cook: 20–25 minutes ❄: Can be frozen
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.
Taken from Nadiya’s Kitchen
175g plain flour
50g wholewheat flour
2½ 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