Peas and feta cupcakes
These delicate, healthy peas and feta cupcakes are perfect for parties, picnics, lunch, brunch or snacks during the day. I added some cayenne to spice them up a bit, but do feel free to leave it out if you don’t like spicy food! Enjoy!
Ingredients
Method
- Preheat the oven to 180ºC and grease a 12-cup shallow muffin or scone tin.
- Beat the eggs with the garlic and season with salt and pepper. Add the cayenne, if used, then set aside.
- Divide the feta, spring onion, peas and mint between the muffin cups then spoon over the egg mixture. (Note: don’t fill the cups completely, otherwise the frittatas will look like puffed-up muffins)
- Bake for approx. 15 minutes until golden. Leave them to cool in the tin then transfer to a plate.
- Serve warm or at room temperature.