Bookshop Cafe Savoury Muffins

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,

4 eggs,

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.

Catherine