Hearty Muffins with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 400 g herb quark (sprin quark)
- 100 g sheep cheese
- 100 g cream cheese
- 1 tablespoon sugar
- 0.5 teaspoon ½ salt
- 2 teaspoons baking soda
- 2 teaspoons baking soda
- 80 g butter, melted
- N / A chives, fresher, chopped
- Parsley, fresh, chopped
- 1 large egg (s)
Print Recipe
Pin Recipe Instructions
- Finely mash the sheep`s cheese and cream cheese with a fork and mix together.
- Mix the flour, salt, sugar, baking powder and baking soda, chives and parsley together in a large bowl
- Mix the melted butter, egg and spring quark in a separate bowl to a smooth mass and add to the dry ingredients, stir together. Don`t be surprised, the batter is drier than usual muffins. Line a muffin tin with paper liners and fill each tin about halfway with the batter. Then pour about 1 teaspoon of the cheese mixture over it and fill the rest of the molds with batter.
- Bake in the preheated oven at 180 ° C for about 20 minutes.
- Let cool on a wire rack.
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