4 large Glenballyeamon free range eggs
0.5 cup cheddar cheese
0.25 cup Feta cheese
1 tbsp yoghurt
2 tbsp milk
4 sundried tomatoes, chopped
1.75 cups flour
1 tsp baking powder
1 tbsp za'atar herb mix* or mixed herbs of your choice
*You can also make your own mix if it is difficult to get hold of. There are different recipes out there but it contains sumac, thyme, sesame, marjoram, oregano & salt.
Mix the flour, baking powder and za'atar or herbs together in a bowl.
In a separate bowl mix together all the other ingredients.
Fold the dry mixture into the wet mixture .
Spoon the batter into 12 muffin cases then bake in the oven at 180 degrees for 18 minutes.
Once cooked allow to cool for a few minutes in the tray then pop onto a wire rack to cool. They are delicious cold but slightly warm is even better! You can eat them as they are but a bit of butter goes down well, as does a green salad and some of my sweet corn relish.
To find out more about Great taste award-winning Glenballyeamon eggs contact firstname.lastname@example.org or call 02821772710.
Feta & sundried tomato muffins with Glenballyeamon free range eggs.
served with a green salad & my sweetcorn relish.