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Cheese Cupcakes with Tomato

Name: Cheese Cupcakes with Tomato
Total time: 1 h 30 min
Yield: 8
Ingredients: 4 cups flour; 0.25 cup Yeast; 1.25 cups milk; 0.375 cup olive oil; 1 Tbsp salt; 1 Tbsp sugar; 4 Tomatoes (skinned, deseeded and diced); 0.667 cup Dried Tomatoes (in oil); 1 bunch Basil (chopped); 2 cups Cheese (grated); 4 Tbsps Crème fraiche; flour (for working)

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Health Score:

67 / 100

Difficulty:

easy

Preparation:

1 hr 30 min.

Preparation

Ingredients

for

servings

Dough: 4 cups flour; ¼ cup Yeast; 1 ¼ cups milk; ⅜ cup olive oil; 1 Tbsp salt; 1 Tbsp sugar

Filling: 4 Tomatoes (skinned, deseeded and diced); ⅔ cup Dried Tomatoes (in oil); 1 bunch Basil (chopped); 2 cups Cheese (grated); 4 Tbsps Crème fraiche; flour (for working)

How healthy are the main ingredients?

Tomato olive oil sugar Basil salt Tomato

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Preparation steps

For the dough, combine all the dough ingredients and knead to a pliable dough. Cover and let rest for about 45 minutes.

Drain and chop the dried tomatoes.

Knead the dough again, then roll out on a floured work surface to a rectangle measuring 80x20 cm/30x8 inches. Spread with creme fraiche and scatter with the chopped fresh and dried tomatoes, basil and grated cheese, leaving about 2 cm/3/4 inch free at the edges. Brush the top edge with a little water. Then roll up into a long roll, cut into approximately 3 cm/1 inch slices and place in the holes of a muffin tin lined with paper cases. Bake in a preheated oven (200°C/400°F with top and bottom heat) for 15-20 minutes, until golden brown.

Cheese Cupcakes with Tomato

Ingredients

Preparation steps

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