Tzatziki muffins with salad

Ingredients for 1 servings:

• 75 g butter
• ½ bunch thyme
• ½ bunch chives
• 150 g whole wheat flour
• 2 tsp baking powder
• 1 pinch(s) of sugar
• 500g tzatziki
• 3 tbsp milk
• 2 eggs
• Salt and pepper from the mill
• 200 g cherry tomatoes
• 1 small head of iceberg lettuce
• 2 tbsp Balsamic vinegar bianco
• 3 tbsp oil
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

makes 10 muffins

Preheat the oven to 200°C (top/bottom heat). Grease 10 holes in a muffin tin. Melt the butter and let it cool. Wash and finely chop the herbs. Combine the flour, baking powder, and a pinch of sugar. Mix the melted butter with 175g of tzatziki, the milk, and the eggs. Fold in the flour mixture and the herbs, and season with salt and pepper. Divide the batter among the 10 holes in the tin and bake for 25 minutes. Let it cool briefly and then remove from the tin. Halve the tomatoes, wash and tear the iceberg lettuce into small pieces. Mix together the vinegar, salt, pepper, and sugar, then whisk in the oil and 1 tablespoon of tzatziki. Drizzle the dressing over the salad. Serve the salad with the muffins and the remaining tzatziki.