Cheese muffins with tomatoes and green onions
4 servings
60 minutes
Cheesy muffins with tomatoes and green onions are a delightful combination of tender dough, aromatic cheese, and fresh vegetables. This recipe, inspired by American cuisine, brings cozy notes to any tea time or breakfast. The muffins are airy and soft, with a pleasant salty hint of melted cheese and a slight tang from the tomatoes. The green onions add freshness and spiciness, making the flavor even richer. They can be served as a standalone snack or as an accompaniment to soups and salads. Baked to a golden crust, their aroma fills the kitchen with the warmth of home-baked goods. These muffins are an ideal option for those looking to diversify their menu with a touch of American culinary charm.
1
Combine cheese, butter, sugar, salt, and baking powder. Mix until creamy.
- Processed cheese: 150 g
- Butter: 100 g
- Sugar: 0.5 tablespoon
- Salt: pinch
- Dr. Oetker baking powder: 10 g
2
Cut the tomatoes (blanch if desired) in half, remove the stem, and scoop out the flesh (we don't need it). Cut the firm part into small cubes.
- Tomatoes: 2 pieces
3
Add diced tomatoes and green onions to the flour.
- Wheat flour: 1.5 glass
- Tomatoes: 2 pieces
- Green onions: 1 bunch
4
Combine flour with vegetables and cheese cream, mix thoroughly.
- Wheat flour: 1.5 glass
- Tomatoes: 2 pieces
- Green onions: 1 bunch
- Processed cheese: 150 g
5
Preheat the oven to 180 degrees. Place the batter in muffin tins greased with oil. Send to the oven and bake for 20-30 minutes until golden brown.
- Butter: 100 g