Yoghurt muffin

4 servings

60 minutes

Yogurt muffin is a refined blend of Mediterranean aromas and a delicate, airy texture. This recipe draws inspiration from traditional Italian cuisine, combining creamy natural yogurt, savory parmesan, and fragrant rosemary. The muffins are light yet have a deep flavor palette where the tanginess of yogurt harmonizes with the rich taste of cheese and the freshness of cherry tomatoes. With their sophisticated flavor, they are perfect for a morning breakfast with a cup of aromatic tea or as an exquisite appetizer on a festive table. The Italian notes in this dish make it versatile and suitable for various gastronomic preferences.

Energy value per serving

• Calories: 329.9
• Proteins: 10g
• Fats: 21.6g
• Carbohydrates: 24.1g

Ingredients

• Natural yoghurt: 1 tbsp
• Chicken egg: 1 pc
• Wheat flour: 120 g
• Cherry tomatoes: 50 g
• Dried rosemary: 1 tsp
• Grated Parmesan cheese: 60 g
• Olive oil: 3 tbsp
• Fresh rosemary: 1 stem

Cooking steps

1. Place flour, salt, and finely chopped (or dried) rosemary in a container and mix thoroughly.

   Required ingredients:

   • Wheat flour: 120 g
   • Dried rosemary: 1 teaspoon

2. Place the egg, yogurt, and olive oil in a container and blend thoroughly with a blender.

   Required ingredients:

   • Chicken egg: 1 piece
   • Natural yoghurt: 1 tablespoon
   • Olive oil: 3 tablespoons

3. Mix the flour and egg mixture until a thick, homogeneous mass is obtained, then add grated parmesan.

   Required ingredients:

   • Grated Parmesan cheese: 60 g

4. Place the mixture in molds, add chopped cherry tomatoes inside, and then cover with more mixture.

   Required ingredients:

   • Cherry tomatoes: 50 g

5. Cover the molds with foil (if using a steamer) or with nothing (if using an oven), place in the steamer/oven, and bake for 35 minutes.

6. Place the finished forms on a plate, garnish with a sprig of rosemary, and serve with tea.

   Required ingredients:

   • Fresh rosemary: 1 stem