There is literally nothing better than a quick and easy snack for the office, school or when you’re rushing out the door in the mornings! Easy to make and with so much flavor…
Serves: 12 Preparation time: 15′ Cooks in: 30′ Ready in: 45′
2 medium zucchinis, in small cubes
1 eggplant, sliced
1 medium onion, finely chopped
2 tbsp roasted red pepper, finely chopped
1 red chili pepper, chopped
extra light olive oil for frying
160ml extra light olive oil
200 gr self-rising flour
1 cup kefalograviera cheese*, grated
1 cup whole milk
12 black Kalamata olives, pitted, finely chopped
3 handfuls graviera or feta cheese, grated
salt, freshly ground black pepper
Preheat the oven at 180C and grease a 12 cup muffin pan.
In a non-sticking pan heat 2 tbsp extra light olive oil and fry eggplants in high heat for 4-5 mins or until softened. Drain on kitchen paper. Once cooled, chop in pieces.
In the same pan heat 2 tbsp extra light olive oil and fry chili pepper, onion and zucchini in high heat for 4-5 mins or until softened. Set aside.
In your stand mixer beat eggs, flour, olive, milk and kefalograviera cheese until well combined. Add all sautéed vegetables, roasted red pepper, olives, season with a little salt (kefalograviera cheese is salty) and lots of pepper and stir with a wooden spoon until evenly dispersed.
Spoon the batter into the prepared muffin tin (about ¾ full), sprinkle grated graviera or feta cheese on top and bake for 20-25 minutes or until the muffins become fluffy, their tops are just golden, and a skewer inserted in the center comes out clean.
Allow muffins to cool in the pan for at least 10 minutes before removing. Cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Kefalograviera is a hard table cheese produced traditionally from sheep’s milk or mixture of sheep’s and goat’s milk.
Photo George Drakopoulos / Food styling Elena Jeffrey