Muffins with Adyghe cheese on yogurt

Fragrant, delicate muffins for any occasion. Muffins are quick and easy to prepare pastries that can be both sweet and unsweetened. These snack muffins have a pleasant cheesy taste with a slight olive note. Baking turns out to be porous, airy. You can serve muffins both for breakfast and for lunch with soup, or just for a snack both warm and cold.

Julia

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Eggs

Yogurt (natural without additives)

150

Adyghe cheese

150

Salt

0.5

Vegetable oil

Sesame

1.5

Olives

Baking powder

1.5

Wheat flour

Basil (Any aromatic herbs to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 10 g

Fats 41 % 18 g

Carbohydrates 36 % 16 g

272 kcal

GI: 6 / 6 / 88

Step-by-step cooking

Cooking time: 50 min

Step 1:
Ingredients.
Step 2:
Cut the olives into rings.
Step 3:
Grate Adyghe cheese on a coarse grater.
Step 4:
Beat the egg until smooth.
Step 5:
Add vegetable oil, mix.
Step 6:
Pour in the yogurt, mix until smooth.
Step 7:
Add cheese to the resulting mass, mix.
Step 8:
Pour in the flour sifted with salt and baking powder, mix quickly.
Step 9:
Add 1 tbsp sesame seeds, olives, basil, mix.
Step 10:
Lay out the dough in serving molds, sprinkle the remaining sesame seeds on top.
Step 11:
Bake muffins at 180 degrees. 30-35 minutes until ruddy. We check the readiness with a wooden skewer.
Step 12:
Cool a little and serve. These muffins are especially delicious when they are warm.