Feta and Dill muffins

Name: Feta and Dill muffins
Cuisine: British
Ingredients: 50 g whole-wheat flour; 175 g plain white flour; 2.5 tsp baking powder; 1 tsp salt; 275 ml whole milk; 1 egg; 100 g cottage cheese; 75 g unsalted butter, melted; 50 g feta cheese, crumbled; 0.5 tsp whole grain mustard; 2 tbsp fresh dill, chopped; 1 tsp ground black pepper; 8 sundried tomatoes, chopped; 25 g pumpkin seeds

nounaskitchen @cook_15850444

Bristol, U.K.

Perfect for brunch, snack, afternoon tea, picnic

#cookwithcookpad

Perfect for brunch, snack, afternoon tea, picnic

#cookwithcookpad

nounaskitchen @cook_15850444

Bristol, U.K.

Perfect for brunch, snack, afternoon tea, picnic

#cookwithcookpad

Perfect for brunch, snack, afternoon tea, picnic

Saved

Ingredients

50 gwhole-wheat flour
175 gplain white flour
2.5 tspbaking powder
1 tspsalt
275 mlwhole milk
1egg
100 gcottage cheese
75 gunsalted butter, melted
50 gfeta cheese, crumbled
0.5 tspwhole grain mustard
2 tbspfresh dill, chopped
1 tspground black pepper
8sundried tomatoes, chopped
25 gpumpkin seeds

Saved

Steps

1

Preheat oven to 200 degrees Celcius. Line a 12 muffin tin with cases
2

Whisk together the flours, bp and salt in a bowl. Add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill, and black pepper. Mix all together and spoon into the muffin cases. Top each muffin with a little sundried tomato and pumpkin seeds
3

Bake in the oven for 20-25 minutes till browned, or until a skewer inserted comes out clean