12 Reviews

Very yummy indeed. =) For anyone who wants to know, 275 grams flour = roughly 2 1/4 cups flour, and 225 ml milk= about a cup.

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God's_sugarcookie July 13, 2007

Mmm, wonderfully rich savoury muffins! The sauteed onion adds a great flavour snd goes so well with the rosemary and feta! Mmmm! I made the full recipe and ended up with 8 medium sized muffins, that didnt last long around here. THANKS SO MUCH for sharing this wonderful recipe with us! I will certainly make it again! It would be great for a party buffet or potluck, too! Made and reviewed for the Tea Time Event in the Photo Forum February 2010.

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Lalaloula January 30, 2010

These were really yum! I didn't have any feta so substituted this for cream cheese and used sun dried tomatoes instead of onion, which worked really well. Very easy to make too.

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schoombie.emma June 01, 2009

I am not a person with a very sweet tooth, well I do LIKE puddings, pie and desserts - but not as much as others in my family! So these REALLY appealed to me; and they certainly DID deliver! I think the main reason was the lack of fat/butter, which was not needed as the onions had been fried in butter. The flavours were subtle, JUST the right amount of rosemary, and the texture was light with chunks of feta cheese falling out now and then - divine!! I made one SMALL change - after the egg wash, I popped a few rosemary leaves on top before baking the muffins.....I think that added a pretty touch to them. One tip: I had difficulty in taking the muffins out of the cases - I think as these are no/low fat mufffins, the cases could be greased next time for ease of muffin extraction for the hungry and greedy hoards! Made for Redsie's Muffin Love Month - but these are ALREADY being requested again, so I am rustling up a batch today! Thanks Aisha for another great recipe. FT:-)

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French Tart February 12, 2008

Awesome! The only thing wrong with these muffins is that you keep going back for more. Very flavorful and addicting. I made them in mini muffin pans and I yielded about 36 mini muffins. They did not go to waste. A great appetizer or accompaniment for any meal. This will be making many repeat performances at our house. A lot easier to make than it looks. I used a mini-scoop to fill the muffin tin and it was a breeze.

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Alskann April 29, 2007

Delicious. I do admit to slightly adapting the recipe using a different flavour (goats cheese, sundried tomatoes, and chorizo) It was my first time making savoury muffins and I expected a scone texture but it was so much lighter. I did add a little olive oil to the dough (no butter since I didn't fry onions). sbsolutely no sticking to the cases which was great! There is some confusion on how many is made. ( title says 24/ recipe states 12) I made 12.

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V v. July 22, 2015

I'm going to try these again with self raising flour, as they were super-tasty but very flat and dense like Yorkshire puddings. Would have loved them light and fluffy!

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JennyMidget March 08, 2012

excellent!! made them to go with Easter dinner tomorrow, can't wait for everyone to try them!! We'll be making these again soon!

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palmnut April 23, 2011

These are great. I think they would are great addition to a wine/cheese party!

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liliya_99 January 03, 2009

These were absolutely gorgeous and so easy to make. Brilliant recipe.

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Kitzy October 14, 2008
Savoury Muffins With Feta Cheese, Onion and Rosemary