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Cheese and curd muffins

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Ingredients for 1 servings:

  • 50 g tomatoes, dried
  • 3 tbsp thyme
  • 290 g flour
  • 4 tsp baking powder
  • 100 g cheese, grated
  • ½ tsp salt
  • 3 large eggs
  • 130 g butter, soft
  • 200 g low-fat curd cheese
  • 130 ml milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Very crispy, delicious, and popular! Serves 12

Finely dice the dried, drained tomatoes. Mix the diced tomatoes, finely chopped thyme leaves, 1/2 teaspoon salt, and a pinch of pepper with the flour and baking powder. Combine the remaining ingredients in a second bowl. First, briefly beat the eggs with a hand mixer. Finally, briefly stir in the flour and tomato mixture. Briefly stir in the milk. Fill 12 muffin cups with the batter and bake in a preheated oven at 200°C (180°C fan oven) on the second rack from the bottom for 25 minutes. Serve warm. These muffins are also delicious cold and—if you have any leftovers—will still be delicious and crispy two days later.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cheese and curd muffins