Tomato Chilli Jam and Feta muffins
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Community Recipe
Alma- 6
- Easy
- About 5 minutes
- 20 - 25 minutes (depending on oven)
Ingredients
- 1 cup self-rising flour
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup Tomato Chilli preserve
- 1 and 1/2 wheels Feta, crumbled
- 6 whole fresh baby tomatoes
Cooking Instructions
(I've used Ina Lessing Tomato jam in this recipe, but you can use the Tomato Chilli Preserve from Woolworths.)
Preheat oven to 200 oC. (See bottom for Sunbeam convection temperatures.) Mix together the egg, milk, oil, jam and 1 wheel of Feta (crumbled). Add the flour and mix. Spoon into greased muffin pan, press a baby tomato in the center of each and sprinkle with the ½ wheel Feta (crumbled). Bake for 20 minutes (or till test skewer comes out clean.) Remove from oven and let cool in pan for 10 minutes.
Sunbeam convection oven – on low tray, at 220 oC – bake for 25 minutes. Let cool in pan for 10 minutes.
Recipe and photo: Alma Pretorius
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