Muffins with feta and mushrooms
6 servings
30 minutes
Muffins with feta and mushrooms are an exquisite European treat that combines airy dough with a delicate filling of mushrooms, feta cheese, and Dutch cheese. This recipe harmoniously blends the creamy texture of cheese with the aromatic sautéed mushrooms, creating a rich and intense flavor. Feta adds a slight tang to the muffins, while spices enhance their taste. Historically, muffins originated in England, but this version has taken on a Mediterranean touch thanks to feta. They are perfect for a cozy breakfast, light snack, or festive buffet. The final feta cream gives them an elegant appearance and extra softness. They can be served hot or slightly cooled, enjoying the combination of a crispy crust and velvety filling.
1
Melt the butter.
- Butter: 100 g
2
Chop the mushrooms into pea-sized pieces, fry them in vegetable oil until golden brown, and season with sour cream and spices.
- Mushrooms: 6 pieces
- Sour cream: 2 tablespoons
- Spices: to taste
- Salt: to taste
3
While the mushrooms are frying, grate the cheese on a coarse grater and knead the dough (100 grams of Feta, cottage cheese, butter, eggs, flour, baking powder). Important! The melted butter should cool down before adding it to the dough.
- Feta cheese: 350 g
- Cottage cheese: 100 g
- Butter: 100 g
- Chicken egg: 3 pieces
- Wheat flour: 3 tablespoons
- Baking powder: 10 g
4
Place a tablespoon of batter in silicone muffin molds, then a tablespoon of filling (mushrooms, cheese), and again a spoonful of batter. The molds should be filled to ⅔.
- Mushrooms: 6 pieces
- Dutch cheese: 80 g
5
Bake the muffins at 220 degrees, check readiness with a wooden skewer. Do not remove them from the molds immediately, let them cool a bit.
6
While the muffins are baking, make a cream from 250 grams of Feta and use a piping bag to decorate the muffins and serve them!
- Feta cheese: 350 g