Summary

Ingredients

• 2 egg (s)
• 120 ml oil (sunflower oil)
• 200 g yourt
• 0.5 teaspoon ½ salt
• 200 g flour (whole wheat)
• 200 g flour type 405
• 2 teaspoons baking soda
• 1 teaspoon baking soda
• 25 g herbs, mixed, frozen (it doesn`t work so well with fresh ones)
• 120 g cream cheese with herbs

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Instructions

1. Preheat the oven to 180 ° C (or without convection: 200 ° C). Prepare paper cups for muffins to fill. If you are using a muffin tin, place the paper cases in the recesses in the tin.
2. For the dough, crack open the eggs and whisk gently in a mixing bowl. Add the oil, yoghurt and salt and mix well with a hand mixer (whisk). Mix the flour with the baking powder and baking soda and then stir into the egg mixture with the herb mixture. Spread about two thirds of the batter on the paper baking cases. Then put approx. 1 teaspoon of herbal cream cheese in each mold (amount depends on the size of the mold) and spread the rest of the batter on top.
3. Bake the muffins on the middle rack for about 25 minutes, then take them out of the oven.
4. Let cool down a bit and best enjoy lukewarm.
5. The muffins will keep for about 2 days if kept tightly closed in a cool place.