This recipe is taken and adapted from Fearne Cotton’s ‘Cook Happy, Cook Healthy’ book. I make them dairy and gluten-free, but you can stick to her recipe.
1tbsp coconut oil
200g cherry tomatoes chopped
3 cloves of garlic crushed
350g white spelt flour (or gluten-free flour)
1tsp baking powder
1tsp bicarb of soda
pinch of salt and pepper
1 tsp sweet smoked paprika
40g fresh flat leaf parsley including stalks finely chopped
50ml olive or avocado oil
3 eggs lightly beaten
300ml milk of your choice
200g crumbled feta
Method:
Preheat oven to 200degC/180degC fan/Gas Mark6.
Line a 12 hole muffin tray with paper cases. Fry the tomatoes and garlic gently in the coconut oil for a few minutes then leave to cool. Stir all the dry ingredients together – the flour, raising agents and seasonings. In a separate bowl or large jug combine the olive oil, eggs, milk, feta, parsley, cooked tomatoes and garlic. Fold this mix into the dry ingredients gently and do not over mix, its ok for it to be a bit lumpy. Spoon into cases and place in the oven to bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool completely. They can be stored in the fridge in an airtight container for a couple of days. You can also make mini versions for canapes or little ones, using a mini muffin tin and mini cases, baking for about 15 minutes.