Nadiya Hussain's feta and dill savoury muffins recipe
I know when you hear the word ‘muffin’ you probably think of the blueberry or chocolate chip variety. However, muffins can be so much more. According to my husband, muffins are meant to be sweet, but I tend to veer in the direction of a savoury muffin accompanied by a sweet cup of tea – perhaps mainly to prove to him that I am always right.
He took some convincing, because he’s not a feta cheese fan, but these are so good: the cooked feta melts down slightly in the muffin, keeping its distinctive salty flavour. The dill adds such a fresh taste, and the crunch of the seeds gives an extra dimension to the texture. These can be eaten fresh out of the oven or cooled, sliced, smothered in cream cheese and topped with smoked salmon. And now when I say muffin, my husband answers, ‘Dill and feta, please!’
Ingredients
- 175 g plain flour
- 50 g wholewheat flour
- 2.5 tsp baking powder
- 1 tsp fine salt
- 275 ml whole milk
- 1 medium egg
- 100 g cottage cheese
- 75 g unsalted butter, melted and cooled
- 50 g feta cheese, crumbled
- 0.5 tsp wholegrain mustard
- 2 tbsp fresh dill, chopped
- 1 tsp ground black pepper
- 8 sundried tomatoes, chopped
- 25 g pumpkin seeds
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.
- Put the flours, baking powder and salt in a bowl, and stir everything together.
- Now add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill and black pepper. Mix it all together and spoon into muffin cases.
- Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
- Bake in the oven for 20-25 minutes, or until a skewer inserted comes out clean.
- The muffins can also be frozen!
Some more muffin recipes you might like:
Honest Eats apricot, chia and pumpkin seed muffins recipe
Eric Lanlard's banana muffins recipe