Description
Sun-Dried Tomato and Feta Cakes
Ingredients
Scale
- 1 egg
- Pinch of sea salt
- 75 ml 3 fl oz milk
- 50 ml 2 fl oz extra virgin olive oil
- 100 g 3½ oz Feta cheese
- Pitted black olives
- 250 g 9 oz wholewheat flour, sifted
- 15 g ½ oz organic baking powder (for savory cakes)
- chopped sundried tomatoes (to taste (calculate 1 or 2 for each cake))
Instructions
- Preheat the oven to 180° C (350°F/gas 4).
- Lightly beat the eggs with the salt, milk and oil. Add the crumbled feta, chopped olives and stir in the flour sifted with baking powder.
- Mix and pour the mixture into a muffin tray or individual cups.
- On top of each cake place one or two chopped sundried tomatoes (washed, dried and cut in half).
- Bake for 15-20 minutes.
- Category: Baking