Freeze these savoury cheesy muffins with Peppadew, tomato and feta in airtight containers and defrost one when you feel like having a snack.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the nut crumble
¼ cup wholewheat flour
2 tbsp olive oil
¼ cup walnuts
2 tsp chopped parsley
1 tsp lemon zest
For the cheesy muffins
2 cups wholewheat flour
2½ tsp baking powder
1 cup milk
2 eggs
1 tbsp olive oil
⅓  cup cherry tomatoes, quartered
½ cup crumbled feta
⅓  cup Peppadews, chopped
1 tbsp parsley
1 tbsp chopped chives

METHOD
For the nut crumble
1. Rub the flour and olive oil together until crumbly.
2. Mix through the remaining ingredients and set aside.
For the cheesy muffins
1. Preheat oven to 180°C. Line a muffin tray
2. Mix flour, baking powder, and some salt and pepper together.
3. In a separate bowl, whisk together the milk, eggs and olive oil. Add to the dry ingredients and mix until well combined.
4. Fold through all of the remaining ingredients.
5. Spoon the batter into the prepared tray and top with the nut crumble.
6. Bake for 25–30 minutes, until cooked through.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

Did someone say health check? If you’re keen for a more filling breakfast, go for our savoury caprese salad waffles!

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