Sun-Dried Tomato, Feta and Basil Muffins
Hello everyone, happy Tuesday!
Today’s article will be brief. It’s the end of the day, and I’m still trying to figure out how to combine my new job, my personal life, and managing Pancakes & CyberSecurity.
This recipe is simple and accessible to anyone. You don’t require any special culinary equipment, and the ingredients are readily available at any grocery shop. These muffins are great as an aperitif or as a side dish with soup.
They’re really soft, and the feta cheese complements the tomatoes and basil well. They make me think of a warm day in the south of France or Greece. They are the ideal method to escape the chilly Dutch nights.
On the photo, you can also see that I made mine in the shape of Kougelhopf, which is an Alsatian brioche.
On that note, I’ll let you try this recipe and tell me what you think.
Sun-dried tomato, feta cheese and basil muffins
Ingredients
- 15 cl Milk
- 4 cl Olive oil
- 180 gr Flour
- 10 gr Baking powder
- Salt
- Basil
- Ground pepper
- 2 Eggs
- 40 gr Feta cheese
- 40 gr Sun-dried tomato
Instructions
- Preheat the oven to 200°C (390°F).
- Cut the sun-dried tomato into small pieces and the feta cheese into cubes.
- Whisk the eggs with the milk, salt, ground pepper and olive oil.
- Stir in the flour, baking powder, tomatoes, feta cheese and basil.
- Mix the dough and then divide it into muffin tins, filling them 3/4 full.
- Cook for about 15 minutes.