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Categories:
Feta cheese sweet red bell peppers black olives parsley lemon juice milk olive oil eggs whole wheat flour baking powder salt black pepper
Viewed: 54 - Published at: 8 years agoIngredients
- 5 ounces feta cheese crumbled
- 1/2 each sweet red bell peppers, roasted finely chopped
- 1/4 each black olives chopped
- 2 tablespoons parsley leaves chopped, or 1 teaspoon dried
- 1 tablespoon lemon juice
- 1 cup milk
- 1/4 cup olive oil
- 1 large eggs beaten
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 18 teaspoon black pepper
Method
- Preheat the oven to 400F (200C).
- Spray 12-cup muffin tin with cooking spray, or line with paper liners.
- In a small bowl, combine the feta cheese, roasted bell pepper, olives and parsley until well mixed.
- Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and black pepper until well mixed.
- Pour in the milk, olive oil, lemon juice and egg, and stir until just moistened and incorporated.
- If the batter seems a bit dry, add a bit more milk.
- Fill each muffin cup 1/4 full with the batter.
- Arrange 1/10 of cheese mixture over the batter, then top with more batter to fill the muffin cup 23 full to the top.
- Press the top batter to seal.
- Bake until the biscuits are golden brown, 15 to 20 minutes or longer.
- Remove the pan from the oven, then remove the biscuits to a wire rack and let cool.
- Serve warm or at room temperature.
