Tomato & feta muffins
Waitrose and Partners

Tomato & feta muffins

Sweet tomatoes meet salty feta and nutty spelt in this recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London). Mix the batter as little as possible to keep the muffins fluffy and tender.

0 out of 5 stars(0) Rate this recipe
  • Makes6
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 80ml grapeseed or olive oil (or a mix), plus extra for greasing
  • 20g Parmigiano Reggiano, finely grated
  • 1 tbsp tomato purée
  • 2 tsp dried oregano, plus extra for sprinkling
  • 2 Waitrose British Blacktail Free Range Medium Eggs
  • ½ tsp sea salt flakes
  • 100g Essential Natural Yogurt
  • 125g feta, 75g crumbled, 50g cubed
  • 80g cherry vine tomatoes, quartered, plus 6 halved
  • 180g spelt flour (or plain flour)
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda

Method

  1. Preheat the oven to 200°C, gas mark 6 and grease 6 holes of a muffin tin (or use large paper muffin cases to line the tin; we prefer a metal tin for a better result). Mix the oil with the Parmigiano Reggiano, tomato purée, oregano, eggs, salt, yogurt, crumbled feta, quartered cherry tomatoes and a little ground black pepper. Add the flour, baking powder and bicarbonate of soda and, using a large spoon, stir just enough to combine. (Don’t overmix; a few small lumps are better than a tough muffin.)

  2. Divide the mixture between the 6 muffin holes (about 100g each). Top each one with 2 tomato halves, 2 small cubes feta and a sprinkle of oregano; bake for 15 minutes until fragrant and bouncy. Cool for 10-15 minutes before easing from the tin. These are best eaten on the day, but you can freeze them while still fresh for up to a month.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,424kJ/ 342kcals

Fat

21g

Saturated Fat

5.9g

Carbohydrates

23g

Sugars

3.4g

Fibre

2.1g

Protein

12g

Salt

1.4g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet