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
Tomato Feta Muffins
Tomato Feta Muffins

Instructions

  1. 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.
  2. 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.
  3. Bake the muffins in the oven at around 180 ° C (top / bottom heat) for 20-25 minutes.

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