Monday, March 31, 2014

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 1/3 cup shredded fresh basil leaves
  • 2 green onions, finely chopped
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 2 garlic cloves, crushed
  • 1/2 cup grated vintage cheddar cheese
  • 1/2 cup finely grated parmesan cheese
  • 100g feta cheese, crumbled (see note)
  • Olive tapenade or spicy roasted capsicum dip, to serve


  1. Step 1
    Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
  2. Step 2
    Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
  3. Step 3
    Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
  4. Step 4
    Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
  5. Step 5
    Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

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