Recipe

Greek breakfast muffins

Ingredients

  • 2 medium tomato
  • 60 g, black, pitted olives
  • 100 g Feta cheese
  • 200 g flower
  • 2 coffee spoons baking powder
  • 100 g Flat cheese, nature (0% fat)
  • 100g Lutosa cubes
  • 50 ml milk
  • 2 Eggs
  • 2 coffee spoons oil
  • 2 coffee spoon rosemary
  • 2 coffee spoon, chopped oregano
  • 2 coffee spoon
  • Pepper
  • Salt

Preparation

  1. Preheat the oven to 180 °C.
  2. Wash the tomatoes and cut into cubes.
  3. Cut the olives into rings.
  4. Crumble the feta.
  5. Mix the flour with baking powder, a pinch of pepper and a pinch of salt and stir with the flat cheese, milk, eggs, oil, rosemary and oregano into a dough.
  6. Add the olive diced tomatoes and three-quarters of the feta and the patato cubes to the dough, stir in and spoon into 12 silicone muffin tins or paper moulds.
  7. Sprinkle the muffins with the rest of the feta
  8. Bake in the oven for about 30 minutes and serve.

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