Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 70 g olives, black, pitted
- 200 g sheep cheese
- 250 g flour
- 1 tablespoon rosemary, chopped
- 2 ½ teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- some salt and pepper
- 1 egg (s)
- 80 ml olive oil
- 300 g natural yourt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Grease the muffin tray or line with paper liners.
- Cut the olives into thin slices. Cut 150 g of sheep`s cheese into cubes, crumble the rest of the cheese.
- Mix the flour with the olives, rosemary, baking powder, baking soda, salt and pepper. Mix the egg, yoghurt and oil together. Stir liquid ingredients into the flour mixture.
- Pour half of the batter into the mold and distribute the cheese cubes in the middle. Top up with the rest of the batter and sprinkle with the crumbled cheese.
- Bake for about 25-30 minutes.
- Serve warm or cold.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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