Preheat the oven to 350°F
    • Vine-ripened tomatoes

      x 4

    Peel the tomatoes: Score the tomatoes at the bottom.
    Place the tomatoes into boiling water for 15 to 20 seconds and then directly under running cold water to stop them cooking.
    Peel and seed the tomatoes. Cut them into dice.
    • Feta

      x 100 grams

    • Egg

      x 3

    • Flour

      x 150 grams

    • Baker’s yeast

      x 1 sachet

    • Pepper

      x 1 teaspoon

    Dice the feta. Set aside. In a bowl, whip together the eggs, flour, yeast and pepper.
    • Olive oil

      x 88 ml

    • Whole milk

      x 125 ml

    Progressively add the olive oil and hot milk.
    • Shredded Gruyère

      x 100 grams

    • Basil leaves

      x As much as needed

    • Squash seeds

      x 1 tablespoon

    Add the grated cheese, finely chopped basil leaves and toasted squash seeds. Combine.
    Add the diced feta and tomatoes to the dough and stir gently.
    Pour your preparation into greased and floured mini cake molds.
    Bake for 25 to 30 minutes.
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Main course

Savory vine tomato, feta & basil muffins with toasted squash seeds

Prep time
20 min
Cook time
20 min
Rest
0 min

Ingrédients

Vine-ripened tomatoes
4
Feta
100 grams
Egg
3
Flour
150 grams
Baker’s yeast
1 sachet
Pepper
1 teaspoon
Olive oil
88 ml
Whole milk
125 ml
Shredded Gruyère
100 grams
Basil leaves
As much as needed
Squash seeds
1 tablespoon
Preheat the oven to 350°F
Peel the tomatoes: Score the tomatoes at the bottom.
Place the tomatoes into boiling water for 15 to 20 seconds and then directly under running cold water to stop them cooking.
Peel and seed the tomatoes. Cut them into dice.
Dice the feta. Set aside. In a bowl, whip together the eggs, flour, yeast and pepper.
Progressively add the olive oil and hot milk.
Add the grated cheese, finely chopped basil leaves and toasted squash seeds. Combine.
Add the diced feta and tomatoes to the dough and stir gently.
Pour your preparation into greased and floured mini cake molds.
Bake for 25 to 30 minutes.
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