Tsatsiki muffins with salad
easy
60 mins
60 mins
Ingredients
- 75 g Beurre de yaourt
- 1 small bunch of mixed herbs (e.g. chives and thyme)
- 135 g Whole-wheat flour
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp Sugar
- 250 g Tsatsiki
- 3-4 Tbsp Milk
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g cherry tomatoes
- 1 package (350 g) mixed salad with carrots and corn
- 2 TABLESPOONS light balsamic vinegar
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Grease
Directions
- 1
Melt the butter and let it cool down. Wash the herbs, dab dry. Pluck thyme leaves from the stalks and chop finely. Cut chives into fine rolls. Mix flour, baking powder and 1 pinch of sugar.
- 2
Mix liquid butter with 175 g tzatziki, milk and eggs. Fold in flour mixture and herbs and season with salt and pepper. Grease 10 depressions of a muffin tray. Spread the mixture over the hollows. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. In the meantime, wash the tomatoes, dab dry and cut in half. Remove the muffins, let them cool down briefly and take them out of the tin. Mix salad and tomatoes with vinegar and oil. Season to taste with salt, pepper and sugar.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. In the meantime, wash the tomatoes, dab dry and cut in half. Remove the muffins, let them cool down briefly and take them out of the tin. Mix salad and tomatoes with vinegar and oil. Season to taste with salt, pepper and sugar. Serve the salad with the muffins and the remaining tzatziki
Nutrition Facts
470 kcal
33 g
31 g
16 g
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