Feta & sundried tomato muffins with Glenballyeamon free range eggs

Makes 12 


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 niall@ballyeamoneggs.com or call 02821772710.


Feta & sundried tomato muffins with Glenballyeamon free range eggs. 


served with a green salad & my sweetcorn relish.