1. Preheat the oven to 180C/160C fan/ 350F/gas 4 and butter a standard-size 12-hole muffin tin.
2. Mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl.
3. Stir together the eggs, half the milk, oil, olives and herbs, then add to the dry ingredients and lightly mix together until just combined.
4. Mix the feta, cream cheese and the remaining milk together to form a paste. Half fill the muffin tray with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top with the remaining muffin mixture.
5. Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin.
|Bunch Flat Leaf Parsley (about 2tbsp)||¼|
|Bunch Tarragon Chopped (about 1tbsp)||¼|
|Black Or Green Pitted Olives, Sliced||100g|
|Extra Virgin Olive Oil||50ml|
|Semi-skimmed Or Whole Milk||8tbsp|
|Medium Free-range Eggs Beaten||3|
|Cheddar Cheese Grated||40g|
|Freshly Milled Black Pepper||½tsp|
|Bunch Thyme, Leaves Only||¼|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.