Feta and Olive Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 70 g olives, black or reen without stone
- 250 g wheat flour type 1050
- 1 tablespoon rosemary, chopped
- 0.75 teaspoon ¾ salt
- 1 teaspoon pepper
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ baking soda
- 200 g feta cheese
- 1 egg (s)
- 80 ml olive oil
- 300 g natural yourt
Print Recipe
Pin Recipe Instructions
- For 12 muffins. 208 Kcal per muffin.
- Cut the olives into rings. Mix the flour with the olives, rosemary, salt and pepper, baking powder and baking soda. Cut 150 g feta into cubes (use one cube per muffin), cut the remaining feta into small pieces.
- Beat the egg lightly. Mix well with the oil and yoghurt. Add the flour mixture and stir briefly.
- Pour half of the batter into the wells of a 12-cup muffin tin. Put 1 cheese cube on each. Top up with the rest of the batter and sprinkle with the rest of the cheese.
- Bake in the oven preheated to 180 ° C for 25 - 30 minutes. Remove from the oven, let stand for 5 minutes and then remove from the mold.
- Serve warm with e.g., lettuce or tomato salad.
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