Cheese Muffins

Name: Cheese Muffins
Ingredients: 4 eggs; 5 tablespoons of oil; 5 tablespoons of yogurt; 60 grams of cheese; 40 grams of parmesan; 100 grams of cow's cheese; 60 grams of sheep's cheese; 6-7 tablespoons of flour; 1 teaspoon of baking powder; salt; pepper; fresh dill

Appetizers - Cheese Muffins by Ludmila P. - Recipia

Cheese Muffins When there are leftover pieces of cheese in the fridge that no one wants anymore, I combine them and make savory muffins. This way, I avoid throwing away food and use everything I have on hand. I have made them many times, and they turn out well with almost any leftover hard or semi-hard cheese. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Baking time: 25 minutes Servings: 12 muffins (depending on the size of the molds) Difficulty: easy Recipe type: appetizer or savory snack Ingredients 4 eggs 5 tablespoons oil 5 tablespoons yogurt 60 g cheese 40 g parmesan 100 g cow telemea 60 g sheep cheese 6-7 tablespoons flour 1 teaspoon baking powder salt pepper dill Preparation Method 1. Break the eggs into a large bowl, add a pinch of salt, and mix until they lighten in color. 2. Gradually pour in the oil while continuing to mix. Then add the yogurt, stirring until well combined. 3. Grate all the cheeses. Start with the parmesan and cheese, then add the sheep cheese and cow telemea directly into the eggs. 4. Sift the flour and mix it with the baking powder. Gradually incorporate it into the mixture, along with a pinch of pepper. 5. Gently mix everything, not too much, just enough to combine. 6. Finally, add the finely chopped dill. 7. Fill the muffin molds about three-quarters full. I use silicone molds, but any type works. 8. Place the molds in a tray and put them in the preheated oven at medium temperature. 9. After 25 minutes, check with a toothpick. If it comes out clean and the muffins are golden, take them out. 10. Let them cool slightly, then remove them from the molds. Why I make this recipe often It's a good way to use up leftover cheese without wasting anything. These muffins are quick to make, require no special ingredients, and keep well. They are great for takeout or served on platters with snacks. Tips and Variations Tips Don't mix too much after adding the flour, or they will become dense. The cheeses should be well drained of whey. You can adjust the amount of salt depending on the type of cheese, as some are already salty. Substitutions If you don't have all the types of cheese in the recipe, use what you have on hand – it works with any hard or semi-hard cheese, even just two types. Yogurt can be replaced with sour cream if you want richer muffins. Variations You can add green onions, parsley, or some chopped bell pepper if you want to change the flavor a bit. For a stronger flavor, use aged cheeses. Serving Ideas You can put them on platters for appetizers, picnics, or in lunch boxes. They are also good alongside tea or coffee, especially for breakfast or a snack. Frequently Asked Questions 1. Can I use only two types of cheese? Yes, they turn out well with fewer varieties; it is important that the cheeses have different textures – one harder, one softer. 2. Can these muffins be frozen? I do not recommend it; the texture changes after freezing and they become slightly watery. It's better to consume them fresh or within two days. 3. Can I use classic paper molds instead of silicone? Yes, but be careful to grease them or use thicker paper molds; otherwise, they stick quite a bit. 4. What do I do if the batter seems too thick? Add another tablespoon of yogurt or a little milk until it reaches the consistency of a thick cake batter. 5. Can I skip the dill? Yes, it is not mandatory. If you don't like it, you can leave it out or use parsley instead. Nutritional Values Approximately, one muffin has about 110-130 kcal, with 7-8 g of fat, 7 g of protein, and 8-10 g of carbohydrates, depending on the type of cheese used. They are savory snacks, quite filling, with a high protein content from the eggs and cheese. Storage and Reheating They can be stored in the fridge in a closed container for up to two days. They can be eaten cold, but if you want to reheat them, put them in the oven for 2-3 minutes. In the microwave, they become soggy but lose their crispy texture on the outside. I do not recommend keeping them for more than two days.

Preparation

We beat the eggs into a foam together with a pinch of salt. We incorporate the oil and then the yogurt. We grate all the cheeses. We add the Parmesan with the cheese, then the sheep's cheese and the cow's telemea. We sift the flour, pour it into the above mixture along with the baking powder and a pinch of pepper. We mix gently, and at the end, we sprinkle a little chopped fresh dill. We prepare some silicone muffin molds (or any you have) and fill them 3/4 full with the prepared mixture. We place them on a baking tray and put them in the preheated oven at a suitable temperature. After 25 minutes, we check them with a toothpick, and if they are golden brown. When they are ready, we take them out to cool and then serve. They are great to take away, on a platter with snacks, or next to a cup of tea or coffee.

Cheese Muffins

Preparation

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