Roasted Capsicum and Feta Muffins

by Nisa Maegtarri
(Abu Dhabi, UAE)

1 medium (200g) red capsicum
1 medium (200g) yellow capsicum
2 1/2 cups (375g) self rising flour
100g feta cheese, chopped
1/2 cup (40g) grated fresh parmesan cheese
90g butter, melted
1 egg lightly beaten
1 cup (250ml)milk
1 tablespoon chopped fresh rosemary
1/2 teaspoon grounded black pepper
1 tablespoon of sesame seeds


1. Grease 6 hole 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, cheese, butter, egg, milk, rosemary and black pepper.

3. Spoon mixture into prepared pan, sprinkle with seeds. Bake in moderately hot (400-425 farenheit) oven about 30 minutes.