Mini Feta, Tomato and Basil Muffins


PREPARATION TIME: 20 MINUTES

BAKING TIME: 10 MINUTES

 

INGREDIENTS

 Butter, unsalted 60 g/2.1 oz. ¼ cup

Confectioners’/icing sugar, sifted 40 g/1.41 oz. 1/3 cup

Almond powder 80 g/2.82 oz. ¾ cup + 2 Tbls

All-purpose flour 60 g/2.12 oz. ½ cup

Baking powder 1 g/0.05 oz. ¼ tsp

Salt pinch pinch

Fresh egg whites 4 egg whites 4 egg whites

Fresh basil leaves, finely chopped 5/5 5

Feta cheese, crumbled 80 g/2.82 oz. ½ cup

Cherry tomatoes, cut in half 10/10 10

 

METHOD

PREPARE THE MINI MUFFINS

Melt the butter and set aside.

Sift all the dry ingredients together in a mixing bowl (confectioners’/icing sugar, almond powder, all-purpose flour, baking powder and salt)

Mix in half of the eggs whites and the melted butter.

Add the rest of the egg whites.

Fold in the basil and feta.

Rest for 2 hours or overnight in the refrigerator.

Preheat the oven to 375°F/190°C.

Fill molds ¼ of the way up and place half of a cherry tomato in center.

Fill molds with additional batter un 2/3s full.

Bake for 10 to 12 minutes.

Allow to cool for 30 minutes and then unmould.

Serve or store in an airtight container or in the freezer.

Download the recipe pdf here.