Seeded Feta and Thyme Muffins

Savoury muffins have a reputation of being overly eggy and dense...

But don't fret, because I have a recipe that is amazingly fluffy, boosted to the limit with flavour and one of the easiest recipes out there (oh and not overly eggy, because we don't want things tasting like a frittata). Whenever I'm not in the mood to make a batch of bread for my school lunches, savoury muffins are what I turn to. Still nutritionally appropriate for a snack (unlike a piece of chocolate cake...), they can made with a whole range of flavours, and honestly take less than 15 minutes to get into the oven.

Recipe- Makes 6 large muffins

Ingredients

240g self-raising flour

75g crumbled feta cheese

1 tbs chopped fresh thyme (or a mixture of herbs)

1 egg

180ml milk

squeeze of lemon juice

75ml oil

pinch of salt and pepper

Seed

2 tsp sesame seeds

1 tsp poppy seeds

2 tsp sunflower seeds

pinch of dried chilli flakes

salt and pepper

Preheat oven to 180°C, and line 6 texas muffin tins (the larger ones) with patty pans.

In a mixing bowl, combine the flour, cheese, thyme. In a separate jug, whisk together the egg, milk, lemon juice, oil and seasoning. Add wet ingredients to the dry, and whisk until just combined (a few lumps are fine).

Combine all the seed mix ingredients in a small bowl.

Divide the muffin batter between patty pans, then sprinkle with seed mix.

Bake for around 20-25 minutes or until golden, they bounce back when prodded, and a skewer comes out clean.

Leave to cool in their pans for 5 minutes, then transfer to a wire rack.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Easy	13	10-15 minutes	20-25 minutes