Silpat: Mini Feta, Tomato & Basil Muffin Recipe

PREPARATION TIME: 20 MINUTES

BAKING TIME: 10 MINUTES

 

INGREDIENTS

60g Butter, unsalted

40g Confectioners’/icing sugar, sifted 

80g Almond powder 

60g All-purpose flour 

1g Baking powder 

A pinch of salt

4 Fresh egg whites

Fresh basil leaves, finely chopped

80g Feta cheese, crumbled 

10 Cherry tomatoes, cut in half 

 

METHOD

Melt the butter and set aside.

Sift all the dry ingredients together in a mixing bowl (confectioners’/icing sugar, almond powder, all-purpose flour, baking powder and salt)

Mix in half of the eggs whites and the melted butter.

Add the rest of the egg whites.

Fold in the basil and feta.

Rest for 2 hours or overnight in the refrigerator.

Preheat the oven to 375°F/190°C.

Fill the Silpat Muffin moulds ¼ of the way up and place half of a cherry tomato in centre.

Fill moulds with additional batter till 2/3s full.

Bake for 10 to 12 minutes.

Allow to cool for 30 minutes and then unmould.

Serve or store in an airtight container or in the freezer.