Greek Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
• Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
• Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
• Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
• Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
• In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
• Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Steps:

• In a big bowl combine all of the dry ingredients.
• In a second bowl combine yogurt, honey, egg and oil.
• Add the wet to the dry ingredients and stir only until just combined (do not overmix).
• Fill batter into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for about 25 minutes or until a toothpick inserted in the centre comes out clean and muffins are nicely browned.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a muffin tin with cases. Heat the oil in a pan and cook the onion until soft.
• Quarter the beef tomato, scoop out the seeds and core, then discard and very finely chop the tomato and olives, if using. Crumble the feta into really small crumbs. Set everything aside.
• Set a sieve over a large mixing bowl. Measure out the flours, polenta, bicarb and baking powder along with 1 tsp salt, decanting directly into the sieve as you go. Use the back of a spoon to press everything through the sieve - there will be some wholemeal flour left over in the sieve at the end - just tip this back into the mixing bowl.
• Beat the egg in a separate bowl. Measure out the sunflower oil and milk and stir into the egg. Make a well in the flour mixture, tip in the egg mix and stir it together. Fold in the onion, tomato, feta, oregano and olives, if using. Mix well. Spoon the mixture between the muffin cases. Grate over a little cheese and bake for 25 mins. Eat warm or leave to cool and pack in a picnic.