I have had this recipe floating around for months & months & finally got around to making these muffins last weekend. They were so delicious they just had to be posted here so that when I lose the squitty bit of newspaper I won't lose the recipe.
The recipe is obviously designed with cafe proportions in mind!
Here it is as I found it, halve it or do whatever you like with it from there:
6 cups flour,
9 tsps of baking powder,
1 tsp curry powder,
lots of freshly ground black pepper,
1/2 tsps of good salt
6 cups grated cheese,
3 cups of milk,
2 cups feta cheese,
2 onions finely chopped (personally I would saute the onion before adding or use spring onions)
3 cups of the any of the following: leftover roast veges, sundried tomatoes, red capsicum, parsley, pesto, grated courgette etc..roast pumpkin would be brilliant.
Sift the flour, baking powder, curry powder & black pepper into a large bowl,
toss through the feta, grated cheese, salt & various herbs & veges,
lightly beat the eggs & milk together then fold into the big bowl.
Divide out into greased muffin tins (makes 20-24)
Sprinkle with parmesan cheese, or top with tomato slices, relish & sesame seeds.
Bake in a pre-heated oven for 20 mins at 200degrees C
These are fantastic for picnics, traveling, work, school lunches.
I added lots of roasted peppers & 2 grated courgettes to this batch & I made them really large!
I also used 2 finely sliced spring onions from my garden rather than onion & used about half the amount of feta.
Lots of room for improvisation!
Recipe kindly shared by Muirs Bookshop Cafe, 62 Gladstone Road, Gisborne.