These muffins have been around for a while, but it’s good to remind yourself that you can make them as a savoury treat, as an add-on to lunchboxes, they even go well alongside a salad for dinner. Generally, we desire sweet sugary foods as a little lift between meals, so I love making these as a savoury and slightly more nutritious alternative. They last a few days in a sealed container in the fridge.
Method
- Preheat your oven to 180C fan, grease a muffin tray.
- In a bowl mix the feta, cream cheese and 2 Tbsp oil.
- Season with salt & pepper.
- In a separate bowl mix the remaining olive oil, eggs and yoghurt well.
- In yet another bowl, mix the polenta, flour and baking powder well.
- Next, add the yoghurt mix and flour mix together and whisk well.
- Add the chopped parsley and season with salt & pepper.
- Place 1 Tbsp of this dough mix into each of the holes in the muffin tray.
- Add 1-2 tsp of the feta mixture on top. Cover with the remaining dough mixture (you basically want to have the feta mixture covered by dough mixture).
- Bake in your preheated oven for 25-30 minutes or until they’re golden brown.
- Allow to cool before tucking in.
- Enjoy!
