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.
1
Place flour, salt, and finely chopped (or dried) rosemary in a container and mix thoroughly.
- 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.
- Chicken egg: 1 piece
- Plain (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.
- Grated Parmesan cheese: 60 g
4
Place the mixture in molds, add chopped cherry tomatoes inside, and then cover with more mixture.
- 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.
- Fresh rosemary: 1 stem
