Total Time
25mins
Prep 5 mins
Cook 20 mins

Savoury picnic muffins

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
  2. Sift flour into a large bowl. Make a well in centre. Pour butter, egg and milk into a jug. Stir to combine. Pour into well. Stir until almost combined. Fold through feta, ham, tomatoes and olives.
  3. Spoon mixture into muffin holes. Insert a rosemary sprig in the top of each muffin. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 1 minute. Turn out onto a wire rack to cool completely. Place muffins in an airtight container. Serve with butter.

Reviews

(1)
Most Helpful

Outstanding! We took these on a camping/float trip and ate them all day... without butter. I didn't make them fancy with springs of rosemary but did include a pinch of rosemary with the egg/milk mix.

MacGuyver of the Kitchen August 11, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a