Recipe

Roasted capsicum and feta muffins

  • 45 mins cooking
  • Makes 6 Item
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Ingredients

Roasted capsicum and feta muffins
  • 1 medium (200g) red capsicum
  • 1 medium (200g) yellow capsicum
  • 2 1/2 cup (375g) self-raising flour
  • 100 gram feta cheese, chopped
  • 1/2 cup (40g) grated fresh parmesan cheese
  • 90 gram butter, melted
  • 1 egg, lightly beaten
  • 1 cup (250ml) milk
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sesame seeds

Method

Roasted capsicum and feta muffins
  • 1
    Preheat oven to 190°C (170°C fan-forced). Grease 6 hole (¾ cup/180ml capacity) muffin pan. Quarter capsicums, remove seeds and membranes. Grill or roast both capsicums, skin side up, until skin blisters and blackens. Peel skin away, roughly chop capsicums.
  • 2
    Sift flour into large bowl, stir in capsicums, cheeses, butter, egg, milk, rosemary and black pepper.
  • 3
    Spoon mixture into prepared pan, sprinkle with seeds. Bake about 30 minutes.