Herb cream cheese muffins

Ingredients for 4 servings:

• 2 eggs
• 120 ml oil (sunflower oil)
• 200 g yogurt
• ½ tsp salt
• 200 g flour (wholemeal wheat)
• 200 g flour type 405
• 2 tsp baking powder
• 1 tsp baking soda
• 25 g mixed frozen herbs (fresh ones don’t work so well)
• 120 g cream cheese with herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal for parties and buffets

Preheat the oven to 180°C (or 200°C without fan). Prepare paper baking cups for muffins. If using a muffin tin, place the paper baking cups in the wells of the tin. For the batter, break the eggs and lightly whisk them in a mixing bowl. Add the oil, yogurt, and salt and mix well with a hand mixer (whisk). Mix the flour with the baking powder and baking soda, then stir into the egg mixture along with the herb mixture. Divide about two-thirds of the batter between the paper baking cups. Then add about 1 teaspoon of herb cream cheese to each cup (amount depends on the size of the cups) and spread the remaining batter on top. Bake the muffins on the middle rack for about 25 minutes, then remove from the oven. Let cool slightly and enjoy while still lukewarm. The muffins will keep for about 2 days if stored in a tightly sealed container in a cool place.