You can use left-over cheese for this mix – e.g feta crumbs and grated cheese and if using scales it is approximately 150g. If you wish, add freshly chopped parsley or chives to this recipe and as you have the cream cheese centre, you do not need to butter these muffins. You can pipe the cream cheese into the muffin if desired but busy home cooks will find the teaspoon as easy option.
INGREDIENTS 3 cups standard flour 2 Tbsp baking powder 1 tsp salt 1/2 tsp ground black pepper 3 large eggs, room temperature 40ml canola oil 40g butter, melted 280ml milk 1/2 cup Anathoth Farm Tomato Relish, or your favourite flavour 1 1/2 cups tasty grated cheese 1 Tbsp sunflower seeds 2 Tbsp pumpkin seeds 2 tsp sesame seeds 1/2 cup traditional cream cheese (approx 120g)
Preheat oven to 190ºC. Grease muffins pans well. Sieve flour, baking powder and salt/pepper together in bowl. In another bowl mix the next five ingredients. Add cheese and half the seeds to flour mixture. Add wet mix to flour/cheese mix, but do not over-mix. Deposit half the muffin mix into the tray and top each mix with 1 tsp cream cheese. Then top with remaining muffin batter and finally top each muffin with remaining seed mix. Bake for 20-25 mins. BACK TO RECIPES