- You can use left-over cheese for this mix – e.g feta crumbs and grated cheese and if using scales it is approximately 150g.
- If you wish, add freshly chopped parsley or chives to this recipe and as you have the cream cheese centre, you do not need to butter these muffins.
- You can pipe the cream cheese into the muffin if desired but busy home cooks will find the teaspoon as easy option.
3 cups standard flour
2 Tbsp baking powder
1 tsp salt
1/2 tsp ground black pepper
3 large eggs, room temperature
40ml canola oil
40g butter, melted
1/2 cup Barker's Traditional Tomato Relish, or your favourite flavour
1 1/2 cups tasty grated cheese
1 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
2 tsp sesame seeds
1/2 cup traditional cream cheese (approx 120g)
Preheat oven to 190ºC
Grease muffins pans well
Sieve flour, baking powder and salt/pepper together in bowl. In another bowl mix the next five ingredients
Add cheese and half the seeds to flour mixture. Add wet mix to flour/cheese mix, but do not over-mix
Deposit half the muffin mix into the tray and top each mix with 1 tsp cream cheese
Then top with remaining muffin batter and finally top each muffin with remaining seed mix
Bake for 20-25 mins