Tomato Feta Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g quark, 20% fat
- 75 ml milk
- 2 medium egg (s)
- 80 ml olive oil
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 2 sprigs rosemary
- 6 tomato (s), dried
- 200 g feta cheese
- 280 g flour
- 2 teaspoons baking soda
- 6 cherry tomato (s)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the quark, milk, eggs and oil together. Season with salt and pepper. Finely chop the rosemary, finely dice the dried tomatoes. Coarsely chop 100 g feta cheese and add everything to the quark mixture. Mix the flour with baking powder and stir in.
- Spread the batter in a greased 12-cup muffin pan. Quarter the cherry tomatoes and press 2 quarters into each muffin. Coarsely mash the remaining feta cheese and spread on top.
- Bake the muffins in the oven at around 180 ° C (top / bottom heat) for 20-25 minutes.
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