M&S Middle Eastern style breakfast muffins recipe
Bring the flavours of the Middle East to your kitchen with this breakfast muffin recipe. With feta, tomato and roast red peppers, these are best enjoyed warm and with a coffee or tea.
Key information
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
300g self-raising flour
1 tsp bicarbonate of soda
1 tsp fine sea salt
1 tbsp cider vinegar
180ml semi-skimmed milk
1 medium free range egg
1.5 tsp sumac
90g feta
85g roasted peppers from a jar
100g cherry tomatoes
1 handful fresh parsley
How to prepare M&S Middle Eastern style breakfast muffins
- Beat the eggs
- Crumble the feta.
- Roughly chop the roasted peppers and reserve 40ml oil from the jar. Reserve a few peppers to garnish.
- Roughly chop the cherry tomatoes.
- Finely chop the leaves and stalks of the fresh parsley.
- Heat the oven to 170°C/150°C fan/gas mark 3.
- Line a 6 deep-hole muffin tray with cases.
- Sieve the flour, bicarbonate of soda and sea salt into a large bowl.
- Make a well in the middle and fold in the vinegar, milk, egg, and sumac, until just combined. Stir in the feta, peppers, oil, tomatoes, and parsley, and mix it so the ingredients are just combined – if you overwork it, it will become heavy when baked.
- Divide the mixture evenly among the cases and top each with a slice of tomato.
- Bake for 25-30 mins until golden brown.
- Cool slightly on a wire rack, then serve warm or at room temperature with a dollop of Greek yogurt, if liked.
Top tip: The muffins can be frozen once cool. Freeze in freezer bags and defrost the night before you want to eat them for a quick breakfast on the go.