Ingredients
- 120g wholewheat flour
- 120g plain flour
- 200g biltong, finely chopped
- 50g Feta cheese, crumbled
- 30ml baking powder
- 1/4 tsp coriander seeds, ground finely
- 3 medium eggs
- 200ml milk
- 100ml Wilson’s Extra Virgin Olive Oil
- pinch of salt
- 15ml lemon juice
Preparation
Pre-heat the oven to 220C.
Combine all the dry ingredients in a mixing bowl.
Whisk together the eggs, oil and milk in a separate bowl or jug and pour into the dry ingredients, together with the lemon juice.
Mix lightly, just until all ingredients are moist (the batter will be quite wet).
Spoon into greased muffin tins or silicone muffin cups and bake at 220° C for 10 minutes or until a skewer inserted into the middle of a muffin comes out clean.
Leave to cool slightly before removing from the baking tin.
Getting to the Oil
The process that is taken to getting to the oil in the olive is very time sensitive. We’ll go through it here step by step.
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