Feta Cheese and Curled Parsley Muffin

Last night after I met up with an old friend I stopped by in John Lewis, although i am not big fan of department stores and especially not a fan of chains, I love to look at the kitchen utensils at oxford street BHS, John Lewis. There are tons of beautiful utensils such as marble mortars, wood grinders, measuring cups, french presses,cutting boars all of them amazes me. So beautiful and inspiring. While i was there I saw hearth shaped silicone muffin tins probably remained from the valentines day. It was a bit expensive but i got them anyway and dreamed about making lemon and raspberry muffins. But i ended up with savory muffins, it is perfect for breakfast/brunch and most importantly they are hearth shaped. The recipe is inspired from the Cafe Fernando's ricotta basil recipe. I used feta cheese and added pumpkin seed, fresh curled parsley. It turned out pretty amazing. And I would like to give all photo credits to my housemate Rumeysa. Here is the recipe:

Ingredients: (yields 9 muffins)

• 2 cups self raising flour
• 1 cup milk 
• 1 cup diced feta cheese
• 1/3 cup pumpkin seeds
• 4 tbsp olive oil
• 1 tbsp baking powder
• 1 tbsp apple cider
• 1/2 tsp salt 
• 1 tsp dried wild thyme 
• 1 egg 
• 30 grams of curled parsley (finely chopped )

1. Set the oven to 360 F/180 C and grease or line your muffin tin 
2. Toast the pumpkin seeds with salt 
3. Leave the salt at the pan and take the toasted pumpkin seed out to a bowl
4. Add the flour, baking powder, salt and wild thyme to the bowl mix it lightly
5. Crack the egg to another bowl and add the apple cider beat it with a whisk 
6. Add the milk and keep whisking
7. Add the finely chopped parsley and diced feta cheese to the liquid mixture mix it with a spoon 
8. Add the liquid mixture to dry mixture and spoon it to the muffin tins 
9. bake it for 15-30 mins mine took 20 mins