Name: Mediterranean muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 1 3/4 cup self-raising flour; 1 teaspoon baking powder; 1/2 cup chopped char-grilled capsicum, plus 1/4 cup extra, to garnish; 1/2 cup grated parmesan; 1/4 cup snipped chives; 1 tablespoon caster sugar; 3/4 cup milk; 90 gram butter, melted, plus extra to serve (optional); 1 egg

Ingredients

1 3/4 cup self-raising flour

1 teaspoon baking powder

1/2 cup chopped char-grilled capsicum, plus 1/4 cup extra, to garnish

1/2 cup grated parmesan

1/4 cup snipped chives

1 tablespoon caster sugar

3/4 cup milk

90 gram butter, melted, plus extra to serve (optional)

1 egg

Method

1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Sift flour and baking powder together into a large bowl. Stir in capsicum, cheese, chives and sugar, until well combined.

3.In a jug, whisk together milk, butter and egg. Add to dry ingredients all at once. Stir gently until mixture is just combined. The mixture should still be lumpy.

4.Divide mixture evenly into patty cases until 2/3 full and top with extra capsicum.

5.Bake for 20-25 minutes or until cooked when tested. Transfer to a wire rack to cool. Serve warm or cold, with butter, if desired.

Take care not to over-mix the batter. 16 strokes is usually enough to achieve the rough appearance and texture of muffins.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook