Feta, Olive and Herb Muffins
100g/31⁄2oz/1 cup ground almonds
150g/51⁄2oz/scant 11⁄4 cups cup gluten-free flour
1⁄2 tsp. sea salt
1⁄2 tsp. ground black pepper
2 tsp. baking powder
2 tbsp. parsley leaves, finely chopped
1 tbsp. finely chopped tarragon leaves or other herbs, to taste
2 tbsp. milk or coconut milk/almond milk
50ml/13⁄4 oz/scant 1⁄4 cup extra virgin olive oil
100g/31⁄2oz feta cheese, crumbled
100g/31⁄2oz/1 cup pitted black olives, chopped
30g/1oz/1⁄4 cup pumpkin seeds to decorate
- Preheat the oven to 180°C/350°F/Gas 4 and line a 12-cup mu n tray with paper cases. Put the almonds and our into a food processor and add the salt, pepper, baking powder, and herbs, then whiz to combine.
- Add the eggs, milk and oil, and whiz to form a batter. Stir in the feta cheese and olives. (Alternatively, mix well in a bowl using a electric hand whisk/beater.) Spoon the batter into the muffin tins, then scatter a few pumpkin seeds over the tops.
- Bake for 15–20 minutes until a skewer comes out clean. Leave the muffins to cool in the tray
Recipe credit: http://www.calmmoment.com/living/feta-olive-and-herb-muffin-recipe-by-christine-bailey/
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