Sheep Cheese Muffins
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
- 1 tablespoon sugar
- 2 teaspoons baking soda
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ thyme, dried
- 1 tablespoon parsley, finely chopped smooth
- 1 tablespoon chives, cut into small rolls
- 300 g yourt
- 50 g butter, melted or oil
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees (convection 180 degrees).
- Mash the sheep cheese and cream cheese with a fork and stir until creamy.
- Mix the flour, sugar, baking powder, salt, thyme, parsley and chives in a large bowl.
- Mix the yoghurt, butter and egg in a second bowl, then add the mixture to the dry ingredients. Just stir the whole thing until the ingredients are just mixed together.
- Grease a muffin tin or fill it with paper liners. Then fill the hollows with about 2/3 of the batter. Put 1 well heaped spoonful of the cheese mixture on each. Then fill the whole thing up with the rest of the batter.
- Place the sheet in the hot oven and bake for about 20 minutes until the muffins crack open on top. Take the tray out of the oven and let the muffins rest in it for 5 minutes.
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