Cheese Muffins with Sun-dried Tomatoes and Feta
Fragrant, tender, and airy juicy muffins, perfect for a snack or with tea. As an alternative to feta, bryndza can be used; however, it is better to keep the sun-dried tomatoes (store-bought or homemade), as they create a special flavor in the dish.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- eggs 2
- kefir 200 ml
- vegetable oil 50 ml
- feta 150 g
- sun-dried tomatoes 150 g
- dried garlic 1 tsp
- 1/3 tsp salt
- baking powder 10 g
- flour 180-200 g
- egg yolk
- flax
- flax seeds
- sesame
- baking seed mix
Instructions
Step 1 of 17
Dice the tomatoes.
Step 2 of 17
Cut the feta into cubes.
Step 3 of 17
Mix the eggs with salt.
Step 4 of 17
Pour in the kefir.
Step 5 of 17
Stir.
Step 6 of 17
Add the oil.
Step 7 of 17
Stir.
Step 8 of 17
Add the garlic.
Step 9 of 17
Stir.
Step 10 of 17
Stir in the baking powder and flour. Mix well.
Step 11 of 17
Add the feta and tomatoes.
Step 12 of 17
Stir.
Step 13 of 17
Distribute into muffin tins, filling them ⅔ full. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Step 14 of 17
Beat the egg yolk.
Step 15 of 17
Remove the muffins from the oven.
Step 16 of 17
Brush with egg yolk.
Step 17 of 17
Sprinkle with sesame, seed mix, and flax. Place back into the oven preheated to 180 degrees. Bake for 5–7 minutes.