Tomato Kiev Cupcakes

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Tomato Kiev Cupcakes
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
12
Ingredients
½ cup butter (softened)
2 cloves garlic cloves (crushed)
2 Tbsps fresh oregano (chopped)
2 large eggs
½ cup sunflower oil
¾ cup Greek yogurt
1 cup Parmesan (grated)
½ cup sun-dried tomatoes (chopped)
1 ½ cups plain flour
2 tsps Baking powder
½ tsp baking soda
½ tsp salt
How healthy are the main ingredients?
Parmesangarlic cloveoreganoeggsalt
Product recommendation
Suggested variation; try mixing 2 tbsp of pesto in with the wet ingredients before stirring in the egg mixture.

Preparation steps

1.
Mix the butter with the garlic and oregano and spoon onto a piece of greaseproof paper. Roll up and twist the ends to make a tube of garlic butter. Chill in the fridge for 30 minutes or until firm, then cut into 12 pieces.
2.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
3.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
4.
Mix the sundried tomatoes, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
5.
Divide half the mixture between the paper cases and top with a piece of garlic butter. Top with the rest of the muffin mixture, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.