It is Valentine’s Day, but I haven’t prepared any decadent sweet for that occasion. It’s not that I am quitting desserts –I am even planning already my next cheesecake. But considering that my better half doesn’t have a sweet tooth and that the incoming weekend will be probably quite busy, I didn’t bake anything for today.
But as this day is supposed to be so Romantic, I will publish now the recipe for my nice savoury mini muffins in colorful paper cases which I baked last week. They became pretty tasty, regardless of not being made with sugar.
200 crumbled white cheese (can be substituted by ricotta or cottage cheese)
200 g sour cream
1 tbs poppy seeds
100 g pitted green olives, cut into small pieces
10 g baking powder
1,5 cups flour
Pinch of oregano
Beat the eggs and add sour cream, cheese, poppy seeds, olives and oregano. Stir until well combined. Mix the baking powder with the flour and gradually add them to the batter. Stir until homogeneous.
Preheat the oven to 180°C.
Line a muffin tin with paper cases. Spoon the batter into the cups, filling them ¾ of the way full. Bake for 20 minutes or until golden brown. Let cool in muffin tins for 2-3 minutes then transfer to a rack to cool completely.