Recipe Category / Savory pies and Tarts

Greek-style feta and olive muffins

15' 25' 12 1
Ηands on Cook Time Portion(s) Difficulty

Ingredients

3 eggs, medium
150 g milk
70 g olive oil
1 tablespoon(s) oregano
salt
pepper
300 g all-purpose flour
1 tablespoon(s) baking powder
100 g olives, rounds
50 g sun-dried tomatoes
100 g feta cheese
100 g gruyere cheese, grated
20 g sesame seeds

To assemble

50 g olive tapenade
300 g cream cheese

Method To serve

olives, rounds
Preheat the oven to 180 ο C (350 ο F) set to fan.
oregano
In a bowl add the eggs, the milk, 50 g olive oil, the oregano, the salt, the pepper, and olive oil
whisk well.
In another bowl add the flour, the baking powder, the olives, the sundried tomatoes
finely chopped, the feta cheese crumbled with your hands, the gruyere cheese, and mix Διατροφικός πίνακας
with a serving spoon.
Pour the first bowl’s mixture into the second bowl’s mixture and mix with a serving Nutrition information per portion
spoon until the batter is homogenized.
Butter a 12-cup muffin pan and put a cupcake liner in each cup. Divide the batter
among them, sprinkle with the sesame seeds, drizzle with the rest of the olive oil, and 337 9.3 21.0
Calories 23.0 Saturated Total Carbs
bake for 20-25 minutes. Remove and let the muffins cool. (kcal) Total Fat (g) Fat (g) (g)
Spread the olive tapenade over the whole surface of a pastry bag. Add the cream
cheese and decorate the muffins.
17 % 33 % 47 % 8%
Serve with olives, oregano, and olive oil.

1.7 10.0 1.9 1.4

Sugars (g) Protein (g) Fibre (g) Sodium (g)

2% 20 % 8% 23 %