Easy cheese muffins
During the hot days of the summer break I’m always on the hunt for easy recipes that you just have to mix and put in the oven. In other words, I want to make something tasty, but I don’t want to work hard for it.
One of my favorite recipes is cheese muffins. They’re stuffed with different cheeses, pretty much whatever you have in your fridge. I love using salty cheeses in baked goods, their flavor works really well in the pastry. I love tasting the bold flavors when I take a bite.
I think that the best compliment I got for these muffins were from the kids.
They were very impatient while I took photos of the muffins and as soon as I finished, they devoured them all!
You can make these up to two days in advance, and to be honest, they taste great straight out of the fridge as well.
A perfect recipe for lunch or supper when you want something yummy that your family will love.
Serve with cut veggies with slices of Bulgarian cheese or feta, and drizzle a bit of olive oil and za’atar. Heaven.
Makes 9 large muffins
250 ml cream (1 cup)
200 grams cottage cheese
50 grams Tzfat cheese or other semi-hard cheese
50 grams Bulgarian/feta cheese
50 grams grated Parmesan cheese
140 grams flour (1 cup)
1 tsp baking powder
1. Finely chop the onion, put 2 Tbsp of oil in a pan and sauté the onion until slightly golden.
2. Transfer the onion to a bowl and add the cream and other ingredients and mix until well combined.
3. Preheat an oven to 180°C.
4. Fill the muffin cups 3/4 full and bake for 25 minutes until set and golden.