Feta and herb muffins

Ingredients for 12 servings:

• 1 bunch basil, or other herbs to taste
• 50 g hazelnuts, ground
• 100 g feta cheese
• 2 tsp baking powder
• 100 ml pesto (green or red, ready-made product or homemade)
• 250 ml kefir, buttermilk, milk or cream
• 2 tbsp butter
• 1 egg(s)
• 250 g spelt flour or wholemeal flour
• Butter or paper cases for the muffin tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Using leftovers made easy.

Preparation: Preheat the oven to 180°C fan-assisted oven or 200°C conventional oven. Lightly crumble the feta and mix the flour with the baking powder. Stir together all ingredients. Line a muffin tin with paper baking cups or grease it thoroughly with additional butter. Pour the batter into the 12 cups and bake for about 30-40 minutes (depending on the oven) on the second rack from the bottom. I also like to serve these muffins as finger food or with leaf salad and dressing as an appetizer. Warm, they taste great as a side dish to grilled food.