February 21, 2011

Cheese muffin

Muffins are small convenient sweet treats. But what if it takes a salty taste? And at any point I prefer salty food than sweet. So when I saw this recipe of salty cheese muffins, I had to just try it. The soft melting sheep cheese, with bits and pieces of olives, and a hint of rosemary flavor made an enchanting taste in the mouth as I bit into one freshly out of the oven. The only drawback is that the muffin sticks to the paper cups because of the cheese. But I happily choose to neglect that and enjoy this little salty treats.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Makes 12)

Dry ingredients:
250g flour
70g pitted black olives
2.5sp baking powder
1/2sp soda bicarb.
1tbsp rosemary
Ground black pepper

Wet ingredients:
300g yogurt
80ml olive oil
1 egg

200g sheep cheese


1. Cut 150g of cheese into 12 equal-sized cubes.
2. Crumble the remaining cheese.
3. Thinly slice the olives.
4. Whisk the egg and mix in it the olive oil and yogurt.
5. Sift the flour. Add baking powder, soda, rosemary, pinch of salt, and freshly ground black pepper.
6. Add the sliced olives in the flour and mix.
7. Slowly add the flour into the egg (dry into wet) and fold in quickly with a gentle hand.
8. Line the muffin try with muffin cups.
9. Fill half of each cup with the dough. Place in each a cube of the cheese. Then cover it with the rest of the dough.
10. Sprinkle on top with crushed cheese.
11. Bake in preheated oven at 180°C for 25-30 minutes.
12. Remove the baked muffins, and let it stand for 5 minutes before eating.

The cups should not be filled over 3/4 of its volume.

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