MIDDLE EASTERN EGG MUFFINS // I lo-o-ove making these egg muffins, smashed full of black olives, feta and rosemary and topped with za’atar – hence the reference to Middle Eastern in the title. No, these are not the traditional breakfast in the Middle East. Yes, I have lazily stereotyped my muffins. They’re a mix between an egg and flour muffin, with half the mixture being made of gluten free rice flour, so they have a lovely morning aura about them (because, you know, morning = eggs). They are best served warm, so I recommend giving them 15 seconds in the popty ping (ACTUAL Welsh word for microwave – there’s no Welsh connection, I just have been wanting to use the word forever) before eating them.
My recipe uses gluten free rice flour instead of plain flour. My advice here is to not eat more than half of the muffins at once, as that would cause you to reach your feta allowance (and you don’t want to do that!). Realistically, that’s a lot of muffins. Also realistically, I wouldn’t put it past myself, so worth pointing out.
Tap the link in my bio for the recipe.