Savory Italian muffins

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A tasty snack for in between or at a party; savory muffins with pine nuts, mozzarella and tomatoes


40 ml olive oil
Cup of 170 gr Greek yogurt
1 egg
150 gr self-raising flour
1 ball of mozzarella
Pepper and salt
(Fresh basil
12 cherry tomatoes
3 tbsp milk
3 tbsp pine nuts


Heat the oven to 200 degrees. Mix the olive oil, yogurt, milk, and egg with a mixer. Add the flour and mix until you have a smooth batter. Cut the mozzarella ball into pieces and spoon it through with a spoon. Cut the basil into pieces or use dried basil and mix it into the batter with the pine nuts and some salt and pepper.

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Grease the muffin tins or use paper liners in a muffin tin. Fill the molds halfway with the mixture. Cut half the tomatoes into quarters and divide them over the batter in the moulds. Spoon a little more batter on top so that the molds are filled to about ¾ full. Then gently press a whole tomato (with crown) into each muffin and put them in the oven for about 30 minutes. The mozzarella keeps them quite soft inside. Delicious both hot and cold.

Source: Leukerecepten by leukerecepten-nl.
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