Red Leicester and Feta Cheese Muffins with Semi-dried Tomatoes and Olives

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Light as a feather but bursting with the flavours of sweet and slightly nutty Red Leicester cheese, salty, creamy feta cheese, the intense and deep flavours of semi-dried tomatoes, sweet basil and Kalamata olives, these vegetarian muffins are ideal for breakfast, brunch, a light lunch, a picnic or a quick snack on the go.

Based on my Savoury Muffins/Loaf – Core Recipe, this recipe is made in one bowl, it is quick, highly versatile and adaptable. I used Red Leicester cheese, hence its glorious orange hue, as well as feta cheese, but cheddar, gruyere or comté would also be incredible. If you do not have any semi-dried tomatoes, you could use fresh tomatoes or try some pepper, either roasted or fresh. Likewise, change or omit the basil – oregano, chives, coriander, thyme, rosemary or parsley would all work. Equally, the pine nuts could be replaced with other nuts or seeds. Most people either adore or dislike olives – you could double the quantity if you like or omit them if you don’t.

For more ideas and inspiration, please refer back to my Savoury Muffins/Loaf – Core Recipe where you will find a range of ideas and ingredient suggestions. Let your imagination run riot!

How to make Red Leicester and Feta Cheese Muffins with Semi-dried Tomatoes and Olives

Quick, easy and all made in one bowl. Collect all your ingredients together:

Basic wet ingredients: 

• unsalted butter
• milk
• white wine vinegar
• egg

Basic dry ingredients: 

• flour
• baking powder
• bicarbonate/baking soda
• salt
• freshly ground black pepper

Additional ingredients:

• Red Leicester cheese
• Feta cheese
• Semi-dried tomatoes, store bought or home made (See here for homemade recipe.)
• Olives (I used Kalamata)
• Toasted Pine nuts (See here for more information on toasting pinenuts)
• Fresh basil

To make the muffins, simply melt the butter in the microwave in a microwave safe bowl. (If you do not have a microwave, you can melt the butter in a large saucepan and then use the saucepan as your mixing bowl – if you are using a metal balloon whisk, make sure your saucepan is not non-stick!) Mix the milk and vinegar and then add to the butter with the egg. When you add the vinegar to the milk, it will curdle. This is OK! Your vinegar is basically turning your milk into buttermilk. Mix thoroughly with a balloon whisk.

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Put a sieve over the bowl and measure in the flour, baking powder, bicarbonate of soda, salt and freshly ground black pepper. Sieve into the mixing bowl (if the black pepper won’t go through the sieve, just tip it in!) and fold until 80% mixed. Add the cheese, semi-dried tomatoes, olives, basil and pinenuts and fold in. Do not over mix – it is ok to have a few lumps. Divide into your muffin cases – I use an ice cream scoop to do this. Decorate the tops of the uncooked muffins with some olive slices.

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Cook at a high heat for 5 minutes and then reduce the temperature. This kickstarts the raising agents and helps ensure a good rise.

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