Ingredients

The following ingredients have 4 Servings
  • Butter or oil spray (, for greasing)
  • 2 cups (200g) cheddar cheese (, shredded (or other cheese))
  • 75g / 2.5oz feta (, crumbled*)
  • 1/2 cup green olives slices (*)
  • 1/2 cup sun-dried tomatoes strips (*)
  • 1/2 cup roasted peppers (*, drained and chopped (capsicum))
  • 1/2 cup green onions (*, sliced )
  • 2 cups (300g) flour ((plain / all purpose flour))
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
  • 1/2 tsp salt
  • 1 egg ((large, about 60g / 2 oz))
  • 1 cup (250 ml) milk ((full or low fat))
  • 1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
  • 1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
  • 1 garlic clove (, minced)

Instruction

  • Preheat oven to 180°C/350°F (160°C/320°F fan).
  • Brush a 12 hole standard muffin tin generously with butter
  • Whisk Dry ingredients in a bowl.
  • Whisk Wet ingredients in a separate bowl.
  • Pour Wet into the Dry ingredients bowl. Mix 8 times.
  • Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
  • Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
  • Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!