Name: Roasted capsicum and fetta muffins
Cook time: 45 min
Total time: 45 min
Ingredients: Roasted capsicum and feta muffins; 1 medium (200g) red capsicum; 1 medium (200g) yellow capsicum; 2 1/2 cup (375g) self-raising flour; 100 gram feta cheese, chopped; 1/2 cup (40g) grated fresh parmesan cheese; 90 gram butter, melted; 1 egg, lightly beaten; 1 cup (250ml) milk; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon ground black pepper; 1 tablespoon sesame seeds

Ingredients

Roasted capsicum and feta muffins

1 medium (200g) red capsicum

1 medium (200g) yellow capsicum

2 1/2 cup (375g) self-raising flour

100 gram feta cheese, chopped

1/2 cup (40g) grated fresh parmesan cheese

90 gram butter, melted

1 egg, lightly beaten

1 cup (250ml) milk

1 tablespoon chopped fresh rosemary

1/2 teaspoon ground black pepper

1 tablespoon sesame seeds

Method

Roasted capsicum and feta muffins

1.Preheat oven to 190°C (170°C fan-forced). Grease 6 hole (¾ cup/180ml capacity) muffin pan. Quarter capsicums, remove seeds and membranes. Grill or roast both capsicums, skin side up, until skin blisters and blackens. Peel skin away, roughly chop capsicums.

2.Sift flour into large bowl, stir in capsicums, cheeses, butter, egg, milk, rosemary and black pepper.

3.Spoon mixture into prepared pan, sprinkle with seeds. Bake about 30 minutes.

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.

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