You won’t believe how tasty and amazingly aromatic these muffins are until you try them at school, at work, at breakfast!
Serves: for 12 muffins Prep. time: 20′ Cooks in: 35′ Ready in: 50′
130 ml extra-virgin olive oil
125 g strained yogurt
1 large onion, finely chopped
1 tsp dried thyme
7 sun-dried tomatoes, finely chopped
200 g all-purpose flour
1 cup fresh tomato juice
½ cup Kefalograviera cheese or Parmesan
250 g fresh white cheese, crumbled
3 tsp baking powder
2 tbsp ketchup
1/3 bunch fresh thyme, leaves picked, finely chopped
1 tsp sweet paprika
a few cherry tomatoes, halved, for serving
For the cheese mousse
250 g feta cheese
1/4 cup milk
1 tbsp extra-virgin olive oil
a few fresh basil leaves
Preheat oven at 175οC/fan. In a non-stick frying pan heat 1 tbsp oil on medium heat and cook onion until translucent. Stir in sun-dried tomato and dried thyme.
In a bowl beat eggs with remaining oil and yogurt. Stir in flour and baking powder, ketchup, tomato juice until well combined. Stir in all cheese, onion and sun-dried tomato, fresh thyme and paprika.
Brush with oil 12 muffin cases and divide your mixture there. Bake for 35 minutes.
Whizz all mousse ingredients and transfer in a piping bag. Fridge until needed.
Allow your muffins to cool a little and serve warm garnishing with cheese mousse, a cherry tomato and a fresh basil leaf on top.
Και η συνταγή στα ελληνικά: Κεκάκια με φρέσκια και λιαστή ντομάτα και μους φέτας