Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
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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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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