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Waitrose Grapeseed Oil500ml
500mlItem price
£4.10Price per unit
82p/100mlSweet tomatoes meet salty feta and nutty spelt in this recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London). Mix the batter as little as possible to keep the muffins fluffy and tender.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6 and grease 6 holes of a muffin tin (or use large paper muffin cases to line the tin; we prefer a metal tin for a better result). Mix the oil with the Parmigiano Reggiano, tomato purée, oregano, eggs, salt, yogurt, crumbled feta, quartered cherry tomatoes and a little ground black pepper. Add the flour, baking powder and bicarbonate of soda and, using a large spoon, stir just enough to combine. (Don’t overmix; a few small lumps are better than a tough muffin.)
Divide the mixture between the 6 muffin holes (about 100g each). Top each one with 2 tomato halves, 2 small cubes feta and a sprinkle of oregano; bake for 15 minutes until fragrant and bouncy. Cool for 10-15 minutes before easing from the tin. These are best eaten on the day, but you can freeze them while still fresh for up to a month.
Typical values per item when made using specific products in recipe
Energy | 1,424kJ/ 342kcals |
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Fat | 21g |
Saturated Fat | 5.9g |
Carbohydrates | 23g |
Sugars | 3.4g |
Fibre | 2.1g |
Protein | 12g |
Salt | 1.4g |
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