Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, sophie's feta, sundried tomato and pesto muffins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mix the two together, and then fold in your sundries tomatoes, pesto, and feta. In a jug, whisk together the milk, egg, balsamic vinegar, pesto and oil. Finely chop the drained sun-dried tomatoes, and finely slice the spring onions. Add the sun-dried tomatoes, onions and liquid ingredients to the flour mixture and gently stir together until just combined.
Sophie's feta, sundried tomato and pesto muffins is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Sophie's feta, sundried tomato and pesto muffins is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook sophie's feta, sundried tomato and pesto muffins using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sophie's feta, sundried tomato and pesto muffins:
- Get 1 egg
- Make ready 60 ml sunflower oil
- Make ready 90 ml natural yogurt
- Prepare 55 grams feta
- Take 115 grams flour
- Make ready 1 tsp baking powder
- Prepare 1/4 tsp bicarbonate of soda
- Get 1/4 tsp salt
- Prepare 40 grams sundried tomatoes, chopped and drained
- Prepare 2 tbsp pesto
Sprinkle the feta cheese evenly among the muffins. Meanwhile, in a large bowl, stir together the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper. To the frying pan, stir in the pesto, cream cheese (or yoghurt), water and vinegar. Add cheese, feta, sun dried tomato, capsicum, olives and green onion.
Steps to make Sophie's feta, sundried tomato and pesto muffins:
- Preheat the oven to 180°.
- Combine your wet ingredients in one bowl, and your dry powdery ones in another bowl.
- Mix the two together, and then fold in your sundries tomatoes, pesto, and feta.
- Divide evenly between your muffin trays and bake for 10-15 minutes or until a toothpick comes out clean and they are lightly golden.
- Enjoy hot, cold, or cut in half and lightly toasted with butter.
To the frying pan, stir in the pesto, cream cheese (or yoghurt), water and vinegar. Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Place eggs, milk and oil in a large jug and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined (do not overmix). You can however, purchase vegetarian and vegan pesto.
So that’s going to wrap it up with this exceptional food sophie's feta, sundried tomato and pesto muffins recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
