Savory feta muffins

Ingredients for 14 servings:

• 250 g whole wheat flour
• 2 eggs
• 50 ml olive oil
• 200 g feta cheese
• 100 g Gouda, grated
• 200 g cottage cheese
• ½ jar tomatoes, dried in oil
• 1 packet of baking powder
• 100 ml buttermilk
• ½ tsp salt
• 3 tsp Italian herbs, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious finger food

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Mix the flour with the baking powder and spices. In a bowl, mix the cottage cheese with the eggs, oil and buttermilk. Drain the tomatoes slightly, chop them finely and stir in. Then add everything to the flour and mix with a hand mixer until a dough forms. Finally, fold in the grated Gouda cheese with a spoon. Crumble the feta and fold in as well. Don’t be surprised, it’s a tough mixture, but that’s how it’s supposed to be. Spoon the batter into silicone baking cups. You can press it down a bit with the spoon. The muffins won’t rise very much, so the cups can be filled well over 3/4 full. Then bake the muffins for 20-25 minutes, doing a skewer test to be sure. A mixed salad goes well with this. Despite using whole wheat flour, the muffins turn out relatively fluffy, thanks to the different cheeses. You can certainly make them with regular wheat flour, but they taste so hearty and delicious and not at all like “wholesome, healthy food,” which can sometimes be the case. They can be enjoyed hot or cold and are definitely a great finger food at buffets. And they’d certainly go well with other ingredients, like sautéed onions.