Name: Roasted capsicum and feta muffins
Cook time: 45 min
Total time: 45 min
Ingredients: 1 medium (200g) red capsicum; 1 medium (200g) yellow capsicum; 2 1/2 cup (375g) self-raising flour; 100 gram feta cheese, chopped; 1/2 cup (40g) grated fresh parmesan cheese; 90 gram butter, melted; 1 egg, lightly beaten; 1 cup (250ml) milk; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon ground black pepper; 1 tablespoon sesame seeds

Ingredients

1 medium (200g) red capsicum

1 medium (200g) yellow capsicum

2 1/2 cup (375g) self-raising flour

100 gram feta cheese, chopped

1/2 cup (40g) grated fresh parmesan cheese

90 gram butter, melted

1 egg, lightly beaten

1 cup (250ml) milk

1 tablespoon chopped fresh rosemary

1/2 teaspoon ground black pepper

1 tablespoon sesame seeds

Method

1.Preheat oven to 190°C (170°C fan-forced). Grease 6 hole (¾ cup/180ml capacity) muffin pan. Quarter capsicums, remove seeds and membranes. Grill or roast both capsicums, skin side up, until skin blisters and blackens. Peel skin away, roughly chop capsicums.

2.Sift flour into large bowl, stir in capsicums, cheeses, butter, egg, milk, rosemary and black pepper.

3.Spoon mixture into prepared pan, sprinkle with seeds. Bake about 30 minutes.

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