Puffy feta muffins
Serves 6-12 | Cooking time 30 min
These savoury muffins are vaguely inspired by soufflés. They're made of whole eggs, plenty of flour and several condiments.
Serves 6-12 | Cooking time 30 min
These savoury muffins are vaguely inspired by soufflés. They're made of whole eggs, plenty of flour and several condiments.
Ingredients
✧ 2 tablespoons softened butter to line 12 large (ø 9-10 cm/3.5-4.0’’) muffin molds/tins
✧ 4 eggs
✧ 200 g/7 oz feta (/feta type) cheese
✧ 200 ml/0.85 cups greek/natural yog(h)urt
✧ 250 ml/1 cup (127 g/4.5 oz) apf/plain flour
✧ 50 ml/0.2 cups (20.3 g/0.7 oz) almond flour
✧ a handful (~12 pcs) of walnuts
✧ 1 medium-sized green bell pepper/capsicum
✧ plenty of (~300 ml/1.3 cups) chopped dill or ~50 ml/0.2 cups dried dill
✧ 1 tablespoon sriracha/chili sauce
✧ 3 tablespoons tomato paste
✧ 50 ml/0.2 cups sunflower oil
✧ 2 teaspoons baking powder
✧ 0.5 teaspoons black pepper
✧ 1 teaspoon salt
✧ peel/skin of 1 lime or 1/2 lemon (or zest, if you like)
✧ a couple of teaspoons of tom yam sauce and crumbled feta for garnish
Instructions
1. Set the oven to 175°C/350°F/gas mark 4, no fan.
2. Line the muffin molds with softened butter.
3. Prepare the lime (detach the peel or grate the zest), rinse and tear the dill and cut the bell pepper into chunks.
4. Mix all ingredients in a blender/mixer until smooth. Save a piece of feta cheese for garnish.
5. Level the batter into the molds (full).
6. Bake for ~25 minutes until puffy and light brown. (I baked my muffins for 20 min; they were puffy but still a bit moist/undone from the middle)
7. Serve immediately with crumbled feta and tom yam sauce. The muffins flatten like soufflés if cooled or stored.