in Recipes

PP's Pesto Feta Muffins

updated

Spread the love

Ingredients for 12 servings:

  • 240 g spelt flour, 630
  • 2 eggs, (M)
  • 2 tbsp plain yogurt
  • 100 ml milk 1.5% fat
  • 50 g tomatoes, dried and preserved in oil
  • 1 ½ tbsp pesto
  • 100 g feta cheese
  • 1 sachet of baking powder
  • 1 tbsp sesame seeds
  • some salt
  • some sesame and cumin for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C (350°F) top and bottom heat. Mash the feta with a fork and cut the tomatoes into cubes or strips, depending on your taste. Combine all ingredients in a mixing bowl and mix with a whisk or spoon. The resulting batter should be fairly firm. Divide the batter among 12 muffin cups and sprinkle with sesame seeds and cumin. Place in the oven and bake for about 35 minutes (test with a toothpick). These muffins freeze well and also make a great healthy snack.

Facebook Comments

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.

Penne à la Danny

Pike-perch fillet on two kinds of beetroot, with tarragon sauce