Feta, tomato and basil muffins

Name: feta, tomato and basil muffins
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: Italian
Ingredients: 450 g wheat flour; 4 tl baking powder; 3 big egg; 250 ml semi skimmed milk; 75 g sundried tomatoes on oil; 1 tray fresh basil; 120 g white cheese cubes

Muffins with basil and white cheese.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities
12 paper cake mold

Directions

Preheat the oven to 180 ºC.
Put the cake molds in the muffin mold.
Sift the flour and the baking powder over a bowl and add a pinch of salt and a large pinch of pepper.
In a different bowl, mix the eggs with the milk.
Let the sun-dried tomatoes drain, but catch the oil and cut the tomatoes coarsely.
Put the basil in a mortar and fry the leaves. Add 1 tbsp of tomato oil to make a paste.
Mix the feta with half the tomatoes through the flour.
Mix 2 tbsp of the tomato oil through the egg mixture and scoop through the flour until everything is just mixed.
Mix the basil paste shortly so that it is a little marbled.
Divide the mixture over the molds. Sprinkle the feta with the other half of the tomatoes over the dough.
Put the muffins in the oven for 20-25 minutes, or until well-seasoned, golden brown and done.
To check if they are cooked, poke in with the skewer. If the skewer is clean, the muffins are done.
Allow them to cool for 10 minutes in the mold. Then put them on a rack and allow them to cool completely in 1 hour before serving.