Feta definitely gives these breakfast muffins an umph! This is an old perfect muffin recipe, a never-fail old recipe. You can also add bacon or pancetta, around 75g but this is optional.
This recipe makes 10 standard size muffins or 5 really large ones.
You will need:
2 cups plain flour
3 level teaspoons baking powder
1/2 teaspoon salt
Pinch of sugar
1 cup low fat or fat free milk
4 tablespoons melted butter
200g feta, that is one standard packet, I used low fat
6 kale leaves, trimmed and chopped finely
Preheat oven to 180 C.
Crumble feta in a bowl. Add the finely chopped up kale. If you are adding bacon or pancetta, do so now.
Sift flour and mix all dry ingredients. Add half of the feta mixture and mix in.
Beat the eggs until light and add the milk and melted butter making sure that the butter is not hot. Stir and add into dry mixture only enough to dampen the flour. Do not over mix and the texture should be lumpy.
Pour into muffin cases arranged on a muffin tray. [if you have not incorporated all the feta and kale, sprinkle the rest of the feta and muffin mix on top of the muffins.]
Bake for 15 to 20 minutes if your muffins are standard size. If you are making larger ones like mine, they will need 30 – 35 minutes descending on your oven. Leave to cool in muffin tray.
I use Feta Cheese by Fior di Vita available at Quality Foods