Marcus Wareing's Olive, Feta and Herb Muffins

Savoury muffins make a deliciously sophisticated dessert.

Method

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.

Ingredients

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
Table Salt ½tsp
Baking Powder 2tsp
Plain Flour 250g
Bunch Thyme, Leaves Only ¼
Feta Cheese 100g
Cream Cheese 50g
Pumpkin Seeds 2tbsp

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