Method
Step 1:
Set the oven to 180°C (fan 160°C, gas mark 4) Line a cupcake tin with paper cake cases.
Step 2:
Place the flour and baking powder in a mixing bowl.
Step 3:
In another bowl mix the eggs, oil, and milk together.
Step 4:
Crumble the feta cheese finely into the flour and stir in the herbs and Gruyère cheese. Season with a little black pepper. Stir in the milk and egg mixture until evenly mixed but don’t worry if it is a little lumpy.
Step 5:
Divide the mixture between the cake cases and bake for 25 minutes until golden brown and just firm to the touch.
Step 6:
Allow to cool completely. They will keep for 2 days in a cake tin.
Step 7:
If you would like to decorate the cupcakes a tasty option is to blend together cream cheese, basil leaves and garlic in a food processor until smooth. Season to taste and spread on the cakes. Decorate with baby basil leaves.
Ingredients
For the cakes
- 175g Allinson's Plain White Flour
- 3 tsp Baking powder
- 3 Egg(s) (free range)
- 100ml Olive oil
- 100ml Milk
- 200g Feta cheese (crumbled)
- 100g Gruyère (cheese)
- 4 tbsp Parsley (fresh, finely chopped)
- 10 Basil leaves (finely chopped)
- 0pinch Black pepper (ground)
- 175g Allinson's Plain White Flour
Recipe Reviews
Really tasty and filling, I would definitely make again
Delicious and soft, lovely colour, and not too overpowering. Great with scrambled eggs!
Only rated 4 as I would add some Parmesan too.
Ingredients
For the cakes
- 175g Allinson's Plain White Flour
- 3 tsp Baking powder
- 3 Egg(s) (free range)
- 100ml Olive oil
- 100ml Milk
- 200g Feta cheese (crumbled)
- 100g Gruyère (cheese)
- 4 tbsp Parsley (fresh, finely chopped)
- 10 Basil leaves (finely chopped)
- 0pinch Black pepper (ground)
- 175g Allinson's Plain White Flour