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£4.10Price per unit
82p/100mlPlease 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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