Tomato-Feta Muffins

Ingredients for 12 servings:

• 250 g quark, 20% fat
• 75 ml milk
• 2 m.-sized eggs
• 80 ml olive oil
• ½ tsp salt
• ½ tsp pepper
• 2 sprigs rosemary
• 6 tomatoes, dried
• 200 g feta cheese
• 280 g flour
• 2 tsp baking powder
• 6 cherry tomatoes
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

hearty Mediterranean

Combine the quark, milk, eggs, and oil. Season with salt and pepper. Finely chop the rosemary and finely dice the sun-dried tomatoes. Roughly chop 100g of feta cheese and add it all to the quark mixture. Mix the flour with the baking powder and stir in. Spread the batter into a greased 12-hole muffin tin. Quarter the cherry tomatoes and press two quarters into each muffin. Roughly crush the remaining feta cheese and spread it on top. Bake the muffins in the oven at approximately 180°C (top/bottom heat) for 20-25 minutes.