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Le Chaudron recipe
Muffins salés tomate féta
Sun-dried tomato and feta muffins
⏱ 40 minServes 8Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
180 g (6 oz)flour
2eggs
80 ml (⅓ cup)olive oil
100 ml (½ cup)milk
120 g (4 oz)sun-dried tomatoes, diced
120 g (4 oz)crumbled feta
1 packetbaking powder (11 g / 2½ tsp)
1 teaspoondried oregano
- 180 g (6 oz) flour
- 2 eggs
- 80 ml (⅓ cup) olive oil
- 100 ml (½ cup) milk
- 120 g (4 oz) sun-dried tomatoes, diced
- 120 g (4 oz) crumbled feta
- 1 packet baking powder (11 g / 2½ tsp)
- 1 teaspoon dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the eggs with the olive oil and milk.
- Stir in the sifted flour, baking powder and oregano just until smooth.
- Fold in the tomatoes and feta.
- Fill muffin cups three-quarters full.
- Bake at 180°C (350°F) for 25 minutes until golden.
- Cool slightly before unmolding. Serve warm or cold.
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