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Muffins with feta cheese

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Ingredients for 12 servings:

  • 75 g sheep’s cheese
  • 75 g cream cheese
  • 250 g flour (wholemeal)
  • 1 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • 300 g quark (spring quark)
  • 50 g butter, melted
  • 1 egg(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

savory muffins

Mash the feta cheese and cream cheese with a fork and stir until creamy. Combine the flour, sugar, baking powder, salt, and herbs in a bowl. In a second bowl, combine the spring quark, melted butter, and egg. Add to the dry ingredients and mix. Place 12 paper baking cups in the muffin tin and fill about one-third full with batter. Spoon 1 teaspoon of the cheese mixture onto each cup. Then fill the cups with the remaining batter. Bake at 180°C (350°F) for about 20 minutes, until the tops of the muffins crack open.

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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.

Muffins with feta cheese

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