Muffins with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 75 g sheep cheese
- 75 g cream cheese
- 250 g flour (whole rain)
- 1 tablespoon sugar
- 2 teaspoons baking soda
- 0.5 teaspoon ½ salt
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 300 g quark (sprin quark)
- 50 g butter, melted
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Mash the sheep`s cheese and cream cheese with a fork and stir until creamy.
- Mix the flour, sugar, baking powder, salt and herbs in a bowl. In a second bowl, stir together the spring quark, melted butter and the egg and add to the dry ingredients, mix together.
- Place 12 paper cases in the muffin tin and fill about a third of the way with batter. Put 1 teaspoon each of the cheese mixture on the dough. Then fill the molds with the rest of the batter.
- Bake at 180 degrees for about 20 minutes until the muffins tear open on top.
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