Feta and olive muffins

Ingredients for 12 servings:

• 70 g olives, black or green without stones
• 250 g wheat flour type 1050
• 1 tbsp rosemary, chopped
• ¾ tsp salt
• 1 tsp pepper
• 1 tsp baking powder
• ½ tsp baking soda
• 200 g feta cheese
• 1 egg(s)
• 80 ml olive oil
• 300 g natural yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Makes 12 muffins. 208 kcal per muffin. Cut the olives into rings. Mix the flour with the olives, rosemary, salt, pepper, baking powder, and baking soda. Cut 150 g of feta into cubes (use one cube per muffin), and chop the remaining feta into small pieces. Lightly beat the egg. Mix well with the oil and yogurt. Add the flour mixture and stir briefly. Fill half of the batter into the holes of a 12-hole muffin tin. Place one cheese cube on each. Fill with the remaining batter and sprinkle with the remaining cheese. Bake in an oven preheated to 180 °C (top/bottom heat) for 25-30 minutes. Remove from the oven, let stand for 5 minutes, and then remove from the tin. Serve warm with, for example, leaf salad or tomato salad.