My kids can never agree on the same food - there's always one who wants something added or taken out. But these muffins? They’re the one thing that never fails!
They’re super easy to make, and tweaking them to suit everyone’s taste is a breeze. I usually make a few plain ones for my daughters, some with corn for my son, and this time, I added sun-dried tomatoes for the grown-ups, which turned out to be a perfect match.
These muffins are the ultimate ‘clean out the fridge’ recipe, happily embracing any cheese or ingredient you have on hand. Plus, they’re always a hit at parties - there’s never a crumb left on the plate - and their snack-sized portions make them the perfect grab-and-go treat!
The Recipe inspired from the blog "michalbakescakes"
Fits for a tray of 24 mini muffins (sometimes a little more) or 12 regular ones.
What you need:
250g of cottage cheese (or white cheese/sour cream/yogurt/a mix of them)
2 eggs
3 tbsp sunflower or canola oil
5 tbsp sun-dried tomatoes (or another addition)
½ cup self-raising flour or ½ cup regular flour with ½ tsp baking powder - you can replace half the quantity with integral or spelt flour, for a healthier vibe
Salt and pepper
A bit of grated hard cheese
What you do:
Preheat the oven to 180°C. Mix all the ingredients in a large bowl.
Grease the surface of a mini muffin tray.
Line with paper muffin cups (optional).
Fill the paper cups almost to the top.
Bake for about 15 minutes until the muffins are puffed up and slightly golden.
Wait until cool to take them out of the tray, especially when not using paper cups.
Try one before you call everyone, or there won't be any left for you!
Enjoy!
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